Chicken tempura

Name: Chicken tempura
Cuisine: British
Ingredients: 2 chicken breasts; Deep-frying oil; 1 teaspoon sake (rice wine or white wine); 1 teaspoon grated ginger; 1 teaspoon grated garlic; 1 pinch white pepper; 1/2 teaspoon delicious salt; 1 egg; 60 ml (36 g) wheat plain flour; 60 ml (36 g) potato starch (cornstarch); 60 ml water

Hurry @hurry

Bristol, England, United Kingdom

Chicken tempura is a speciality of the southern region of Japan, Oita Prefecture.
The crispy, salty tempura is very tasty eaten as it is, or seasoned with salt or tentsuyu.

Hurry @hurry

Bristol, England, United Kingdom

Chicken tempura is a speciality of the southern region of Japan, Oita Prefecture.
The crispy, salty tempura is very tasty eaten as it is, or seasoned with salt or tentsuyu.

Saved

Ingredients

2chicken breasts
Deep-frying oil
Seasoning liquid
1 teaspoonsake (rice wine or white wine)
1 teaspoongrated ginger
1 teaspoongrated garlic
1 pinchwhite pepper
1/2 teaspoondelicious salt
batter
1egg
60 ml (36 g)wheat plain flour
60 ml (36 g)potato starch (cornstarch)
60 mlwater

Saved

Steps

1

Cut the chicken breasts into bite-sized pieces.
2

Mix the ingredients for the seasoning liquid with the chicken and marinate for 10 minutes.
3

Lightly mix the ingredients for the batter. (You must not mix it too much. If you mix well, gluten will form in the batter and it will not be crispy.).
4

Heat the frying oil over medium heat to 180°C.
Drop a little of the batter into the oil and let it sink to the middle and then rise to the top, this is the right temperature.
5

Dip the chicken in the batter and fry until crispy.
Don't touch it too much as soon as you put it in. If you touch it, the batter will come off.
6

When the batter is lightly browned, it's ready!
Drain the oil on kitchen paper or a oven rack and serve hot!
It is even better when eaten with salt or warm mentsuyu: https://cookpad.wasmer.app/uk/recipes/15914125