Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, crispy with shiso leaves tender chicken tempura. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands. Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough! With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.
Crispy with Shiso Leaves Tender Chicken Tempura is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Crispy with Shiso Leaves Tender Chicken Tempura is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have crispy with shiso leaves tender chicken tempura using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Crispy with Shiso Leaves Tender Chicken Tempura:
- Take 2 large pieces Chicken breast
- Prepare 4 tbsp ★ Sake
- Take 1 tbsp ★ Salt
- Get 1/2 tsp ★ Umami seasoning
- Prepare 1 very small amount ★ Ginger juice (optional)
- Prepare 1 Tempura flour
- Get 20 Shiso leaves
You can buy shiso leaves at Japanese grocery stores. Tender chunks of chicken thigh meat lightly battered and deep fried to perfection. Served with tonkatsu sauce and spicy mayonnaise.. Yellowtail, green onions and tempura shiso leaf inside with thin slices of halibut and lemon on top with yuzu juice, chili oil and salt.
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.
Tender Restaurant and Lounge, Restaurants business in New York. See up-to-date pricelists and view recent announcements for this location. Tender Restaurant and Lounge features Modern American cuisine and an impressive sushi menu. Onions and carrots wrapped in robust shiso leaves and battered with tempura. Tender chicken cutlet breaded, deep-fried and.
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