Hello, I’m Joana. Today, I’m gonna show you how to make crispy with shiso leaves tender chicken tempura recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Crispy with Shiso Leaves Tender Chicken Tempura Recipe
Crispy with Shiso Leaves Tender Chicken Tempura is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Crispy with Shiso Leaves Tender Chicken Tempura is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook crispy with shiso leaves tender chicken tempura using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crispy with Shiso Leaves Tender Chicken Tempura:
- Take 2 large pieces Chicken breast
- Make ready 4 tbsp ★ Sake
- Prepare 1 tbsp ★ Salt
- Make ready 1/2 tsp ★ Umami seasoning
- Take 1 very small amount ★ Ginger juice (optional)
- Prepare 1 Tempura flour
- Get 20 Shiso leaves
Instructions 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.
So that is going to wrap this up for this special dish crispy with shiso leaves tender chicken tempura recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
