How to Make Ultimate Crispy with Shiso Leaves Tender Chicken Tempura
Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Recipe of Speedy Crispy with Shiso Leaves Tender Chicken Tempura. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really 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 particular recipe, we must first prepare a few components. You can have Crispy with Shiso Leaves Tender Chicken Tempura using 7 ingredients and 8 steps. Here is how you cook it.
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 Make ready 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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So that's going to wrap this up for this special food Recipe of Award-winning Crispy with Shiso Leaves Tender Chicken Tempura. Thanks so much for your time. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!