Mentsuyu-seasoned Chicken Tempura

Name: Mentsuyu-seasoned Chicken Tempura
Yield: 3 servings
Cuisine: American
Ingredients: 1 Chicken breast; 2 tbsp Mentsuyu (3x concentrate); 1 thumbtip-sized piece, Ginger; 50 grams Tempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch); 1 Oil for deep-frying

cookpad.japan @cookpad_jp

I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce.

Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

cookpad.japan @cookpad_jp

Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

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Ingredients

3 servings

1Chicken breast
2 tbspMentsuyu (3x concentrate)
1thumbtip-sized piece, Ginger
50 gramsTempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch)
1Oil for deep-frying

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Steps

1

Thinly sice the chicken breast diagonally so that it will cook though quickly. Grate the ginger.
2

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.
3

Marinade in the refrigerator for at least 30 minutes. (I leave it for an hour.)
4

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.
5

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.