White Mini Chicken Tempura Chinese Style

Name: White Mini Chicken Tempura Chinese Style
Cuisine: American
Ingredients: 4 Chicken tenders; 1 tsp @ Salt; 1 @ Pepper; 1 tbsp @ Sesame oil; 1 clove @ Garlic (grated); 1 tsp @ Chicken stock granules; 60 grams Cake flour; 5 grams Katakuriko; 80 ml Milk

cookpad.japan @cookpad_jp

I had a craving for soft chicken nuggets.

The dredging will stick as soon as the chicken is immersed in the oil, so try not to touch your chicken pieces.
These will deep fry quickly. They should be relatively light in color. When the chicken floats and forms large bubbles, they are ready. Recipe by michipapa

I had a craving for soft chicken nuggets.

cookpad.japan @cookpad_jp

I had a craving for soft chicken nuggets.

Saved

Ingredients

4Chicken tenders
1 tsp@ Salt
1@ Pepper
1 tbsp@ Sesame oil
1 clove@ Garlic (grated)
1 tsp@ Chicken stock granules
Dredging ingredients:
60 gramsCake flour
5 gramsKatakuriko
80 mlMilk

Saved

Steps

1

Remove the sinew from the chicken tenders, then slice diagonally into 1-cm thick pieces. Combine the @-marked ingredients in a plastic bag, add the chicken, then massage in the seasoning. Store in the refrigerator for 30 minutes or more.
2

Here they are in the plastic bag.
3

Prepare the dredging mixture, dredge the chicken, then deep fry to a golden brown in oil heated to 180 °C.
4