Our Family's Favorite Chicken Tempura with Shio-Koji

Name: Our Family's Favorite Chicken Tempura with Shio-Koji
Yield: 2 servings
Cuisine: American
Ingredients: 1 fillet Chicken breast meat; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Shio-koji; 1 tsp Usukuchi soy sauce; 1 Grated garlic; 1 Tempura flour; 1 Water; 1 Yuzu pepper paste; 1 Ponzu

cookpad.japan @cookpad_jp

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji.

For 2 servings. Recipe by Hotochan mama

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji.

For 2 servings. Recipe by Hotochan mama

cookpad.japan @cookpad_jp

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji.

For 2 servings. Recipe by Hotochan mama

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji.

For 2 servings. Recipe by Hotochan mama

Saved

Ingredients

2 servings

1fillet Chicken breast meat
1 tbspSake
1 tbspMirin
1 tbspShio-koji
1 tspUsukuchi soy sauce
1Grated garlic
For the batter:
1Tempura flour
1Water
For the sauce:
1Yuzu pepper paste
1Ponzu

Saved

Steps

1

Coat the chicken breast in shio-koji, and let sit overnight.
2

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.
3

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.
4

Pat dry excess moisture with a paper towel.
5

Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
6

Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!