Chicken Tender Tempura

Name: Chicken Tender Tempura
Yield: 3 servings
Cuisine: American
Ingredients: 300 grams Chicken tenderloin; 200 ml Tempura flour; 150 ml Water; 1 tbsp Soy sauce; 2 tbsp Sake; 1 tsp Mirin; 1 pinch Sugar; 1 small piece, grated Ginger

cookpad.japan @cookpad_jp

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.

Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.

Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

cookpad.japan @cookpad_jp

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.

Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.

Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

Saved

Ingredients

3 servings

300 gramsChicken tenderloin
200 mlTempura flour
150 mlWater
For the Sauce:
1 tbspSoy sauce
2 tbspSake
1 tspMirin
1 pinchSugar
1 smallpiece, grated Ginger

Saved

Steps

1

Remove the sinews from the chicken and cut in half.
2

Combine the sauce ingredients.
3

Place the chicken pieces in the sauce and leave it to marinate for about 20 minutes.
4

Mix the tempura flour and water.
5

Heat the oil to around 170ºC and deep fry the chicken until golden brown. Done.
6

It's delicious with ponzu or tentsuyu dipping sauce.