A picture of The Taste of Oita Chicken Tempura.

The Taste of Oita Chicken Tempura

cookpad.japan @cookpad_jp

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.

Try not to over-fry the chicken and take out any burned clumps as you find them.

If you want it to be crispy, fry without coating with egg. If you want a more fluffy coating, then use egg. It's up to you. Recipe by Ayako

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.

Try not to over-fry the chicken and take out any burned clumps as you find them.

If you want it to be crispy, fry without coating with egg. If you want a more fluffy coating, then use egg. It's up to you. Recipe by Ayako

The Taste of Oita Chicken Tempura

cookpad.japan @cookpad_jp

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.

Try not to over-fry the chicken and take out any burned clumps as you find them.

If you want it to be crispy, fry without coating with egg. If you want a more fluffy coating, then use egg. It's up to you. Recipe by Ayako

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.

Try not to over-fry the chicken and take out any burned clumps as you find them.

If you want it to be crispy, fry without coating with egg. If you want a more fluffy coating, then use egg. It's up to you. Recipe by Ayako

Saved

Ingredients

4 servings

2Chicken breasts
1 tbsp●Sake
2 tbsp● Shiro-dashi (or usukuchi soy sauce)
1 tsp●Garlic (grated)
1 tsp●Ginger (grated)
100 mlCake flour
1/2Beaten egg
100 mlCold water
1/2 tspBaking powder (if you have it)
1Frying oil
Dipping sauce / Condiments
1Ponzu, vinegar & soy sauce, tentsuyu tempura dipping sauce, mustard, yuzu pepper paste

Saved

Steps

1

Take the breast meat and remove any fat before cutting into bite-sized pieces.
2

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.
3

Add the cake flour and baking powder to a bowl and mix together with a whisk (or simply sift together).
4

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.
5

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.
6

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.

Saved

Cooksnaps

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cookpad.japan @cookpad_jp

on February 21, 2014 06:41

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Keywords

Mustard Chicken Breast Sake Ginger Pepper Egg Soy Garlic

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