Recipe of Homemade Crispy with Shiso Leaves Tender Chicken Tempura
Hey everyone, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Quick Crispy with Shiso Leaves Tender Chicken Tempura. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Crispy with Shiso Leaves Tender Chicken Tempura, 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 Crispy with Shiso Leaves Tender Chicken Tempura 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 Crispy with Shiso Leaves Tender Chicken Tempura is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can have Crispy with Shiso Leaves Tender Chicken Tempura using 7 ingredients and 8 steps. Here is how you cook that.
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
Ingredients and spices that need to be Prepare to make Crispy with Shiso Leaves Tender Chicken Tempura:
- 2 large pieces Chicken breast
- 4 tbsp ★ Sake
- 1 tbsp ★ Salt
- 1/2 tsp ★ Umami seasoning
- 1 very small amount ★ Ginger juice (optional)
- 1 Tempura flour
- 20 Shiso leaves
Steps to make Crispy with Shiso Leaves Tender Chicken Tempura
- Remove the skin and white fat from the chicken breast meat. Diagonally slice the chicken into bite-sized pieces against the direction of the fiber.
- Put the chicken and the ★ ingredients in a dish, massage in the seasonings, then marinate for half a day. (Tip: The sake gets completely absorbed into the meat if you let it marinate overnight.)
- Chop off the stem of the shiso leaves, then cut the leaves into halves. (To make 40 pieces in total.)
- Prepare the tempura batter as per the instructions on the tempura flour package. Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands.
- Gently deep fry in 160°C oil until crispy. Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough!
- By keeping a thin layer of tempura batter over the shiso leaf, the green color will show through and add a nice visual touch.
- Since they also taste good cold, they make a perfect obento item. I put them on top of rice covered with a layer of nori seaweed.
- Serve it with lemon in your obento.
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