How to Make Any-night-of-the-week Crispy with Shiso Leaves Tender Chicken Tempura

Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Simple Way to Make Favorite Crispy with Shiso Leaves Tender Chicken Tempura. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Crispy with Shiso Leaves Tender Chicken Tempura, 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 Crispy with Shiso Leaves Tender Chicken Tempura 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 Crispy with Shiso Leaves Tender Chicken Tempura is 4 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 first prepare a few components. You can have Crispy with Shiso Leaves Tender Chicken Tempura using 7 ingredients and 8 steps. Here is how you can achieve it.

The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt... I deep fried them together with my favorite shiso leaves. ■ The key is in cutting the chicken breast meat. ■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai

Ingredients and spices that need to be Make ready to make Crispy with Shiso Leaves Tender Chicken Tempura:

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

Instructions to make to make 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.

While that is by no means the end all be guide to cooking easy and quick lunches it's very good food for thought. The stark reality is that this will get your own creative juices flowing so that you may prepare wonderful lunches for the family without the need to perform too terribly much heavy cooking through the practice.

So that is going to wrap it up with this special food How to Make Quick Crispy with Shiso Leaves Tender Chicken Tempura. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!