Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, our family's favorite chicken tempura with shio-koji. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious. In regards to cooking, it is important to take into account that every one started somewhere. I don’t know of one person who was born with a wooden cooking spoon and all set. There’s a lot of learning that needs to be carried out as a way to develop into prolific cook and then there is definitely room for improvement. Not only do you will need to start with the basics when it comes to cooking however you almost need to start if understanding how to cook a brand new cuisine such as Chinese, Thai, or Indian food.
Our Family's Favorite Chicken Tempura with Shio-Koji is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Our Family's Favorite Chicken Tempura with Shio-Koji is something that I have loved my whole life.
To get started 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.
The ingredients needed to make Our Family's Favorite Chicken Tempura with Shio-Koji:
- Get 1 fillet Chicken breast meat
- Make ready 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Get 1 tbsp Shio-koji
- Make ready 1 tsp Usukuchi soy sauce
- Take 1 Grated garlic
- Make ready For the batter:
- Get 1 Tempura flour
- Prepare 1 Water
- Prepare For the sauce:
- Make ready 1 Yuzu pepper paste
- Make ready 1 Ponzu
Instructions 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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