Our Family'S Favorite Chicken Tempura With Shio-Koji
Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Our Family's Favorite Chicken Tempura with Shio-Koji. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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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 begin with this particular recipe, we have to prepare a few ingredients. You can cook 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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