Easiest Way to Make Favorite Our Family's Favorite Chicken Tempura with Shio-Koji

Hello everybody, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Homemade Our Family's Favorite Chicken Tempura with Shio-Koji. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Our Family's Favorite Chicken Tempura with Shio-Koji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Our Family's Favorite Chicken Tempura with Shio-Koji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Our Family's Favorite Chicken Tempura with Shio-Koji is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this 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 that.

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji. For 2 servings. Recipe by Hotochan mama

Ingredients and spices that need to be Take to make Our Family's Favorite Chicken Tempura with Shio-Koji:

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

Instructions to make 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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So that is going to wrap this up for this exceptional food Simple Way to Prepare Homemade Our Family's Favorite Chicken Tempura with Shio-Koji. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!