Hello, I am Elise. Today, we’re going to prepare our family’s favorite chicken tempura with shio-koji recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Our Family’s Favorite Chicken Tempura with Shio-Koji Recipe
Our Family’s Favorite Chicken Tempura with Shio-Koji is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Our Family’s Favorite Chicken Tempura with Shio-Koji is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to 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 cook it.
The ingredients needed to make Our Family’s Favorite Chicken Tempura with Shio-Koji:
- Take 1 fillet Chicken breast meat
- Prepare 1 tbsp
- Get 1 tbsp Mirin
- Take 1 tbsp Shio-koji
- Get 1 tsp Usukuchi soy sauce
- Take 1 Grated garlic
- Get For the batter:
- Prepare 1 Tempura flour
- Get 1 Water
- Take For the sauce:
- Take 1 Yuzu pepper paste
- Prepare 1 Ponzu
Instructions 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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