Hi, I am Clara. Today, I’m gonna show you how to make mentsuyu-seasoned chicken tempura recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mentsuyu-seasoned Chicken Tempura Recipe
Mentsuyu-seasoned Chicken Tempura is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Mentsuyu-seasoned Chicken Tempura is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mentsuyu-seasoned chicken tempura using 5 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mentsuyu-seasoned Chicken Tempura:
- Get 1 Chicken breast
- Make ready 2 tbsp Mentsuyu (3x concentrate)
- Take 1 thumbtip-sized piece, Ginger
- Take 50 grams Tempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch)
- Prepare 1 Oil for deep-frying
Steps to make Mentsuyu-seasoned Chicken Tempura:
- Thinly sice the chicken breast diagonally so that it will cook though quickly. Grate the ginger.
- 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.
- Marinade in the refrigerator for at least 30 minutes. (I leave it for an hour.)
- 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.
- 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.
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