Hello, I’m Laura. Today, I will show you a way to prepare our family’s favorite chicken tempura with shio-koji recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Our Family’s Favorite Chicken Tempura with Shio-Koji Recipe
Our Family’s Favorite Chicken Tempura with Shio-Koji is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Our Family’s Favorite Chicken Tempura with Shio-Koji is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook our family’s favorite chicken tempura with shio-koji using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Our Family’s Favorite Chicken Tempura with Shio-Koji:
- Make ready 1 fillet Chicken breast meat
- Get 1 tbsp
- Prepare 1 tbsp Mirin
- Make ready 1 tbsp Shio-koji
- Make ready 1 tsp Usukuchi soy sauce
- Prepare 1 Grated garlic
- Prepare For the batter:
- Make ready 1 Tempura flour
- Get 1 Water
- Take For the sauce:
- Make ready 1 Yuzu pepper paste
- Take 1 Ponzu
Steps to make Our Family’s Favorite Chicken Tempura with Shio-Koji:
- Coat the chicken breast in shio-koji, and let sit overnight.
- Chop the chicken breast from Step 1 into bite-sized pieces. Butterflying, then finely scoring through the sinew and meat will help it cook through easier.
- Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic. Let sit in the refrigerator for about 30 minutes until the flavors soak in.
- Pat dry excess moisture with a paper towel.
- Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
- Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!
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