Simple Way to Prepare Award-winning Our Family's Favorite Chicken Tempura with Shio-Koji

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Our Family's Favorite Chicken Tempura with Shio-Koji.

Our Family's Favorite Chicken Tempura with Shio-Koji - Laurie G Edwards

Hello everybody, it's Louise, welcome to my recipe site. Today, we're going to prepare a special dish, our family's favorite chicken tempura with shio-koji. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Simple Way to Make Super Quick Homemade Our Family's Favorite Chicken Tempura with Shio-Koji

Our Family's Favorite Chicken Tempura with Shio-Koji is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It's easy, it is quick, it tastes yummy. Our Family's Favorite Chicken Tempura with Shio-Koji is something which I have loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we must first 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:

  1. Take 1 of fillet Chicken breast meat.
  2. Make ready 1 tbsp of Sake.
  3. Get 1 tbsp of Mirin.
  4. Prepare 1 tbsp of Shio-koji.
  5. Make ready 1 tsp of Usukuchi soy sauce.
  6. Prepare 1 of Grated garlic.
  7. Prepare of For the batter:.
  8. Take 1 of Tempura flour.
  9. Get 1 of Water.
  10. Get of For the sauce:.
  11. Make ready 1 of Yuzu pepper paste.
  12. Prepare 1 of Ponzu.

Instructions to make Our Family's Favorite Chicken Tempura with Shio-Koji:

  1. Coat the chicken breast in shio-koji, and let sit overnight..
  2. 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..
  3. 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..
  4. Pat dry excess moisture with a paper towel..
  5. Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp..
  6. Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!.

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