Mentsuyu-seasoned Chicken Tempura
Mentsuyu-seasoned Chicken Tempura

Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, mentsuyu-seasoned chicken tempura. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy in a crunch time for dinner.

Mentsuyu-seasoned Chicken Tempura is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Mentsuyu-seasoned Chicken Tempura is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mentsuyu-seasoned chicken tempura using 5 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Mentsuyu-seasoned Chicken Tempura:
  1. Take 1 Chicken breast
  2. Take 2 tbsp Mentsuyu (3x concentrate)
  3. Prepare 1 thumbtip-sized piece, Ginger
  4. Prepare 50 grams Tempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch)
  5. Get 1 Oil for deep-frying
Instructions to make Mentsuyu-seasoned Chicken Tempura:
  1. Thinly sice the chicken breast diagonally so that it will cook though quickly. Grate the ginger.
  2. Put the ginger, mentsuyu sauce and chicken in a plastic bag. Close the bag up with one hand, and rub the chicken over the bag firmly with the other hand.
  3. Marinade in the refrigerator for at least 30 minutes. (I leave it for an hour.)
  4. Add a little less water than indicated on the package to the tempura flour (a bit less than 75 ml water) to make a slightly stiff batter. Coat the chicken pieces in the batter.
  5. Deep fry in oil until a light golden brown (at about 180°C / 356°F ). Since the chicken is sliced so thin, it will fry quickly.

So that is going to wrap it up for this exceptional food mentsuyu-seasoned chicken tempura recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!