Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, the taste of oita chicken tempura. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
The Taste of Oita Chicken Tempura is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. The Taste of Oita Chicken Tempura is something which I’ve loved my whole life.
Great recipe for The Taste of Oita Chicken Tempura. This is the Oita chicken tempura that I have been making for decades. I've changed bits and pieces of the recipe over the years but here's the final version. I think the recipe is different depending on the family and restaurant.
To get started with this particular recipe, we must first prepare a few components. You can cook the taste of oita chicken tempura using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make The Taste of Oita Chicken Tempura:
- Get 2 Chicken breasts
- Make ready 1 tbsp ●Sake
- Get 2 tbsp ● Shiro-dashi (or usukuchi soy sauce)
- Prepare 1 tsp ●Garlic (grated)
- Make ready 1 tsp ●Ginger (grated)
- Make ready 100 ml Cake flour
- Make ready 1/2 Beaten egg
- Get 100 ml Cold water
- Take 1/2 tsp Baking powder (if you have it)
- Get 1 Frying oil
- Make ready Dipping sauce / Condiments
- Prepare 1 Ponzu, vinegar & soy sauce, tentsuyu tempura dipping sauce, mustard, yuzu pepper paste
Try not to over-fry the chicken and take out any burned clumps as. It looks like fried chicken; however, as the name says, it is tempura. The recipe is very simple: remove bones from chicken leg, and cut it into one-bite-size pieces; season and dip them in. Cut chicken wings into three sections; discard wing tip section.
Instructions to make The Taste of Oita Chicken Tempura:
- Take the breast meat and remove any fat before cutting into bite-sized pieces.
- Add the meat and the ingredients marked with ● into a thick plastic bag and rub together. Leave to chill in the refrigerator for 1 hour.
- Add the cake flour and baking powder to a bowl and mix together with a whisk (or simply sift together).
- In a separate bowl, combine the beaten egg and water and mix the flour mixture into it in 3 goes with cooking chopsticks. It's better not to over-mix, so don't worry if there are a few lumps remaining.
- Coat the chicken in the mixture from step 4 and fry in oil heated to around 180℃. Flip over once during cooking. Please refer to the hints section about this.
- Arrange the fried chicken on a plate and you're done. In our house we serve it with a vinegar soy sauce mixture and Japanese mustard.
The recipe is very simple: remove bones from chicken leg, and cut it into one-bite-size pieces; season and dip them in. Cut chicken wings into three sections; discard wing tip section. Place cornstarch in a large resealable plastic bag; add chicken wings, a few at a time, and shake to coat evenly. Place eggs in a shallow bowl; dip wings in eggs. Just like Japan's renowned fried chicken, the chicken is marinated in soy sauce and garlic, and then.
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