Recipe of Super Quick Homemade Our Family's Favorite Chicken Tempura with Shio-Koji
Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Make Perfect Our Family's Favorite Chicken Tempura with Shio-Koji. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Our Family's Favorite Chicken Tempura with Shio-Koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Favorite Chicken Tempura with Shio-Koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Our Family's Favorite Chicken Tempura with Shio-Koji is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Our Family's Favorite Chicken Tempura with Shio-Koji using 12 ingredients and 6 steps. Here is how you can achieve it.
When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji. For 2 servings. Recipe by Hotochan mama
Ingredients and spices that need to be Prepare to make Our Family's Favorite Chicken Tempura with Shio-Koji:
- 1 fillet Chicken breast meat
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tbsp Shio-koji
- 1 tsp Usukuchi soy sauce
- 1 Grated garlic
- For the batter:
- 1 Tempura flour
- 1 Water
- For the sauce:
- 1 Yuzu pepper paste
- 1 Ponzu
Instructions to make to make Our Family's Favorite Chicken Tempura with Shio-Koji
- Coat the chicken breast in shio-koji, and let sit overnight.
- Chop the chicken breast from Step 1 into bite-sized pieces. Butterflying, then finely scoring through the sinew and meat will help it cook through easier.
- Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic. Let sit in the refrigerator for about 30 minutes until the flavors soak in.
- Pat dry excess moisture with a paper towel.
- Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
- Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!
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