Recipe: Appetizing Chicken Tempura

Chicken Tempura. 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.

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. You can cook Chicken Tempura using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Tempura

1. You need 500 g of Chicken Breast OR Tenderloin Fillets.
2. You need 1 of small piece Ginger *grated.
3. Prepare 1 clove of Garlic *grated.
4. It's 1 tablespoon of Soy Sauce.
5. Prepare 1 tablespoon of Sake (Rice Wine).
6. It's 1 teaspoon of Sesame Oil for flavour *optional.
7. Prepare 2-3 tablespoon of Plain Flour.
8. It's of Oil for frying.
9. It's of <Tempura Batter>.
10. Prepare 1 of Egg.
11. Prepare of Cold Water.
12. Prepare 1/4 cup of Plain Flour.
13. Prepare 1/4 cup of Potato Starch Flour.

In large bowl, wash rice in several changes of cold water until water is clear. 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 instructions

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)..

In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken. Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter. Heat oil over medium-high heat in frying pan. Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown. Remove the chicken from the oil with a slotted spoon and let drain on paper toweling while you repeat the process with the remaining chicken.

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