Name: How to Prepare Delicious Chicken Tempura
Prep time: 19 min
Cook time: 2 h
Total time: 42 min
Yield: 1
Cuisine: World
Ingredients: 500 gChicken Breast OR Tenderloin Fillets; 1small piece Ginger grated; 1 cloveGarlic grated; 1 tablespoonSoy Sauce; 1 tablespoonSake Rice Wine; 1 teaspoonSesame Oil for flavour optional; 2-3 tablespoonPlain Flour; Oil for frying; Tempura Batter; 1Egg; Cold Water; 1/4 cupPlain Flour; 1/4 cupPotato Starch Flour

Table of content

Ingredients all Chicken Tempura
Stages Cooking Chicken Tempura

Without fail cooking ultimate Chicken Tempura easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Chicken Tempura with 13 ingredients and 4 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 4 stages of easy cooking Chicken Tempura.

Ingredients all Chicken Tempura

Prepare 500 g : Chicken Breast OR Tenderloin Fillets.
Prepare 1 : small piece Ginger *grated.
Needed 1 clove : Garlic *grated.
Needed 1 tablespoon : Soy Sauce.
Needed 1 tablespoon : Sake (Rice Wine).
Needed 1 teaspoon : Sesame Oil for flavour *optional.
Prepare 2-3 tablespoon : Plain Flour.
Needed : Oil for frying.
Prepare : <Tempura Batter>.
Prepare 1 : Egg.
Needed : Cold Water.
Needed 1/4 cup : Plain Flour.
Prepare 1/4 cup : Potato Starch Flour.

If all ingredients Chicken Tempura it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Chicken Tempura

Cut Chicken Fillets into 3-4cm size pieces. Combine Ginger, Garlic, Soy Sauce, Sake (Rice Wine) and Sesame Oil in a bowl, add chicken pieces, massage, and set aside..
Place 1 Egg in 1/2 cup and add Cold Water to make it 1/2 cupful. Combine Flour and Potato Starch in a separate bowl, and the Egg and Cold Water, and mix lightly to make Tempura Batter..
Heat Oil to 170°C to 180°C. Coat the chicken pieces with Flour, dip into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil..
Serve with ‘Ponzu’ or ‘Tentsuyu’ (Dipping Sauce for Tempura)..

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