Chicken Tenderloin ‘Isobe-age’ Tempura

Name: Chicken Tenderloin ‘Isobe-age’ Tempura
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Chicken Tenderloins *tendon removed if you choose to do so; Salt & White Pepper; 1 tablespoon Plain Flour; Oil for frying; 2 tablespoons Plain Flour; 1 tablespoon Potato Starch OR Corm Starch; 1 tablespoon ‘Aonori’ (Dried Green Laver Flakes); 1/4 teaspoon Salt; 1 tablespoon Japanese Mayonnaise *optional; 4 tablespoons Cold Water

Hiroko Liston @hirokoliston

Melbourne, Australia

Have you bought ‘Aonori’ (Dried Green Laver Flakes) to make ‘Okonomiyaki’ and have some leftover? You can add it to Tempura batter. Tempura made with the batter with a flavour of sea is called ‘Isobe-age’. Most commonly ‘Aonori’ is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Today I made Chicken Tenderloins into ‘Isobe-age’.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gChicken Tenderloins *tendon removed if you choose to do so
Salt & White Pepper
1 tablespoonPlain Flour
Oil for frying
Batter
2 tablespoonsPlain Flour
1 tablespoonPotato Starch OR Corm Starch
1 tablespoon‘Aonori’ (Dried Green Laver Flakes)
1/4 teaspoonSalt
1 tablespoonJapanese Mayonnaise *optional
4 tablespoonsCold Water

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Steps

1

Make Tempura Batter by mixing all ingredients.
2

Cut each Chicken Tenderloin into 2-3 pieces. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
3

Heat Oil to 180°C. Dip Chicken pieces into the batter to coat, and fry for 2-3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.