When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too.The pre-flavoring of the chicken was already set, so I worked on the batter.There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well.I used tubed ginger, but use fresh grated ginger if available. For 2 servings: 8 pieces. Recipe by Iku..

The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt...I deep fried them together with my favorite shiso leaves.■ The key is in cutting the chicken breast meat.■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai

This is the Oita chicken tempura that I have been making for decades. I've changed bits and pieces of the recipe over the years but here's the final version.I think the recipe is different depending on the family and restaurant.Try not to over-fry the chicken and take out any burned clumps as you find them.If you want it to be crispy, fry without coating with egg. If you want a more fluffy coating, then use egg. It's up to you. Recipe by Ayako

I wanted to think of a recipe to make crispy and delicious tempura!- For shrimp: if you make slits in the underbelly, it won't curl up. Also, it won't spit oil if you slit its tail slightly. To thicken the batter coating surrounding the shrimp, prepare tempura crumbs and top onto the shrimp while deep-frying in the oil. .- For shrimp and squid: the coating slides off easily, so dust with flour first before coating with batter when deep-frying. - For chikuwa fish sticks: mix aonori dried seaweed flakes into the coating before deep-frying. Recipe by Mikidon mama

I had been wanting to try to make chicken tempura with a sauce. I posted the recipe here since I wanted to be able to remember it!This uses a generous serving of sauce, which really whets the appetite. Adding onions doubles the sweetness of the sauce. This is also tasty with mayonnaise. Recipe by Rurika

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

There are many ways to make tempura batter, and I've tried a lot of methods, but this is what I've settled on in the end.The vinegar added to the batter prevents the gluten in the cake flour from developing. Sifting the katakuriko and cake flour incorporates air into the batter for a lighter finish, so don't skip this step even if it seems like an extra effort. Recipe by Fuukasan

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

When I was eating out with my mother-in-law, I came up with this idea for a chicken dish that isn't fried.The key is to thinly butterfly the chicken so that it's not too thick.Since the coating contains seasoning ingredients, this can be eaten without condiments, but feel free to serve with tempura dipping sauce or salt. Recipe by Nacchi sencho

I love tempura crumbs sold at the delicatessen. There were some leftovers, so I made onigiri with it and it was delicious.I recommend you use fresh tempura crumbs than dried. It's already seasoned and tastes delicious!If you need more salt, put some on your hands before forming the onigiri.Make the onigiri right before you eat and enjoy. Recipe by Ichigopapiko

Easy tempura chicken with VH Spicy Thai Chili sauce , green pepper, and onion over rice

Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura.Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu.