Again looking for a crispy with shiso leaves tender chicken tempura recipe that is unique? How to make it not difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious crispy with shiso leaves tender chicken tempura should has aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of crispy with shiso leaves tender chicken tempura, first from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want prepare crispy with shiso leaves tender chicken tempura delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings used in make

1. Prepare 2 large pieces Chicken breast
2. Prepare 4 tbsp ★ Sake
3. Prepare 1 tbsp ★ Salt
4. Use 1/2 tsp ★ Umami seasoning
5. Prepare 1 very small amount ★ Ginger juice (optional)
6. Prepare 1 Tempura flour
7. Prepare 20 Shiso leaves

Tempura Sauce— Tentsuyu The sauce is really easy to make. Make tempura Bring medium pot water to boil over high heat. Have large bowl ice water ready. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.

How to cook Crispy with Shiso Leaves Tender Chicken Tempura:

1. 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.
2. 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.)
3. Chop off the stem of the shiso leaves, then cut the leaves into halves. (To make 40 pieces in total.)
4. 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.
5. 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!
6. By keeping a thin layer of tempura batter over the shiso leaf, the green color will show through and add a nice visual touch.
7. 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.
8. Serve it with lemon in your obento.
9. Done and ready to serve!

The popular tempura dish is made by frying tender chicken that is carefully marinated with a special sauce until it's crispy. The juicy chicken is the perfect companion to a glass of sake or a bowl of rice. Drain, rinse under cold water, and pat dry with paper towels. Prepare a paper towel-lined rack to drain the tempura mushrooms. Add the cold water into a bowl and then add the flour.

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