Hello, I’m Kate. Today, I’m gonna show you how to prepare mentsuyu-seasoned chicken tempura recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Mentsuyu-seasoned Chicken Tempura Recipe
Mentsuyu-seasoned Chicken Tempura is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Mentsuyu-seasoned Chicken Tempura is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have mentsuyu-seasoned chicken tempura using 5 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mentsuyu-seasoned Chicken Tempura:
- Get 1 Chicken breast
- Take 2 tbsp Mentsuyu (3x concentrate)
- Take 1 thumbtip-sized piece, ger
- Prepare 50 grams Tempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch)
- Get 1 Oil for deep-frying
Instructions to make Mentsuyu-seasoned Chicken Tempura:
- Thinly sice the chicken breast diagonally so that it will cook though quickly. Grate the ger.
- Put the ger, mentsuyu sauce and chicken in a plastic bag. Close the bag up with one hand, and rub the chicken over the bag firmly with the other hand.
- Marinade in the refrigerator for at least 30 minutes. (I leave it for an hour.)
- Add a little less water than indicated on the package to the tempura flour (a bit less than 75 ml water) to make a slightly stiff batter. Coat the chicken pieces in the batter.
- Deep fry in oil until a light golden brown (at about 180°C / 356°F ). Since the chicken is sliced so thin, it will fry quickly.
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