Crispy Chicken Breast Shiso Tempura

Name: Crispy Chicken Breast Shiso Tempura
Yield: Serves 2 servings
Ingredients: 1 chicken breast; 10 or more shiso leaves, as desired; as needed Tempura batter mix,; About 1 tablespoon sake; 1 pinch salt; as needed Frying oil,; 1 pinch ☆salt

晩酌天国 @cook_40023501

You can make a lot with inexpensive chicken breast. The aroma of shiso makes this tempura surprisingly refreshing. Over 300 people have made this recipe. Thank you! This recipe's origin: I saw something similar on a cooking show a long time ago (I think it was with chicken tenders, but I tried it with affordable breast meat) and my daughter loved it. It became a family staple. We eat it with just salt, but you can squeeze lemon or sprinkle sansho pepper. Mixing ume or myoga into the batter is also delicious.

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Ingredients

Serves 2 servings

1chicken breast
10or more shiso leaves, as desired
as neededTempura batter mix,
About 1 tablespoon sake
1 pinchsalt
as neededFrying oil,
1 pinch☆salt

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Steps

1

Slice the chicken breast into thin, bite-sized pieces.
2

Sprinkle the sliced chicken with sake and salt, then let it sit in the refrigerator for a while. (You can prepare it in the morning and cook it for dinner.)
3

Shred the shiso leaves, and mix the tempura batter with water to your preferred consistency. (We like it a bit thin.) Add a pinch of ☆salt to the batter.
4

Mix the shiso into the batter, coat the chicken with the batter and shiso, and fry. (It's better if the moisture from the chicken doesn't get into the batter.)
5

The chicken is thin, so it cooks quickly. Fry quickly at medium heat. (Even if you think it's over-fried, it surprisingly stays moist.)
6

Once crispy, drain the oil and serve.
7

June 23, 2010: Detailed ingredient proportions have been listed.
8

Featured in the November 2016 issue of Cookpad Magazine.