Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, crispy with shiso leaves tender chicken tempura. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands. Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough! I deep fried them together with my favorite shiso leaves. The key is in cutting the chicken breast meat.
Crispy with Shiso Leaves Tender Chicken Tempura is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Crispy with Shiso Leaves Tender Chicken Tempura is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can have crispy with shiso leaves tender chicken tempura using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crispy with Shiso Leaves Tender Chicken Tempura:
- Prepare 2 large pieces Chicken breast
- Get 4 tbsp ★ Sake
- Get 1 tbsp ★ Salt
- Prepare 1/2 tsp ★ Umami seasoning
- Get 1 very small amount ★ Ginger juice (optional)
- Get 1 Tempura flour
- Take 20 Shiso leaves
More details can be found in Wikipedia. You can buy shiso leaves at Japanese grocery stores. You can make tempura from many common produce and seafood items, but feel free to experiment. In Japanese food culture, the most common ingredients are shrimp, eggplant, satsumaimo (Japanese sweet potatoes), shishito peppers, maitake mushrooms, shiso leaves, asparagus and white fish.
Steps to make Crispy with Shiso Leaves Tender Chicken Tempura:
- Remove the skin and white fat from the chicken breast meat. Diagonally slice the chicken into bite-sized pieces against the direction of the fiber.
- Put the chicken and the ★ ingredients in a dish, massage in the seasonings, then marinate for half a day. (Tip: The sake gets completely absorbed into the meat if you let it marinate overnight.)
- Chop off the stem of the shiso leaves, then cut the leaves into halves. (To make 40 pieces in total.)
- Prepare the tempura batter as per the instructions on the tempura flour package. Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands.
- Gently deep fry in 160°C oil until crispy. Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough!
- By keeping a thin layer of tempura batter over the shiso leaf, the green color will show through and add a nice visual touch.
- Since they also taste good cold, they make a perfect obento item. I put them on top of rice covered with a layer of nori seaweed.
- Serve it with lemon in your obento.
You can make tempura from many common produce and seafood items, but feel free to experiment. In Japanese food culture, the most common ingredients are shrimp, eggplant, satsumaimo (Japanese sweet potatoes), shishito peppers, maitake mushrooms, shiso leaves, asparagus and white fish. Tempura is another great example of a simple and sophisticated Japanese dish. Plump and juicy prawns wrapped with super crispy batter, unique Japanese vegetables such as shiso leaf, thinly sliced sweet kabocha pumpkin and purple sweet potato, renkon lotus roots and shiitake mushrooms coated with crispy batter. The Best Tempura Chicken Baked Recipes on Yummly
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