Chicken Tempura
Chicken Tempura

Hello everybody, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chicken tempura. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Dip chicken pieces into batter; let excess batter drip back into bowl. Top chicken and vegetables with green onions; serve with sauce. Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.

Chicken Tempura is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Chicken Tempura is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chicken tempura using 13 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Tempura:
  1. Prepare 500 g Chicken Breast OR Tenderloin Fillets
  2. Get 1 small piece Ginger *grated
  3. Take 1 clove Garlic *grated
  4. Prepare 1 tablespoon Soy Sauce
  5. Prepare 1 tablespoon Sake (Rice Wine)
  6. Take 1 teaspoon Sesame Oil for flavour *optional
  7. Make ready 2-3 tablespoon Plain Flour
  8. Get Oil for frying
  9. Take <Tempura Batter>
  10. Make ready 1 Egg
  11. Prepare Cold Water
  12. Make ready 1/4 cup Plain Flour
  13. Take 1/4 cup Potato Starch Flour

This is not Southern fried chicken. Don't try to tempura fry a whole chicken breast or thigh. Because the batter is so thin, you want thin strips of chicken that cook quickly. Anything that has tempura in the name is what I go for at a Japanese restaurant.

Instructions to make Chicken Tempura:
  1. Cut Chicken Fillets into 3-4cm size pieces. Combine Ginger, Garlic, Soy Sauce, Sake (Rice Wine) and Sesame Oil in a bowl, add chicken pieces, massage, and set aside.
  2. Place 1 Egg in 1/2 cup and add Cold Water to make it 1/2 cupful. Combine Flour and Potato Starch in a separate bowl, and the Egg and Cold Water, and mix lightly to make Tempura Batter.
  3. Heat Oil to 170°C to 180°C. Coat the chicken pieces with Flour, dip into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil.
  4. Serve with ‘Ponzu’ or ‘Tentsuyu’ (Dipping Sauce for Tempura).

Because the batter is so thin, you want thin strips of chicken that cook quickly. Anything that has tempura in the name is what I go for at a Japanese restaurant. Something about that light and airy breading is just so perfect and delicious! While I normally go for tempura vegetables, I decided to try experimenting with coating chicken in tempura batter and deep frying it. Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan.

So that’s going to wrap it up with this special food chicken tempura recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!