Recipe of Award-winning Mentsuyu-seasoned Chicken Tempura

Hey everyone, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Speedy Mentsuyu-seasoned Chicken Tempura. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Mentsuyu-seasoned 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 Mentsuyu-seasoned 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 Mentsuyu-seasoned Chicken Tempura is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to first prepare a few components. You can have Mentsuyu-seasoned Chicken Tempura using 5 ingredients and 5 steps. Here is how you cook that.

I used store-bought mentsuyu sauce to season the chicken before cooking and was surprised that inexpensive chicken breast becomes tender and delicious. If you use 3x concentrate mentsuyu, you won't need dipping sauce. Slice the chicken breast thinly on the diagonal. I recommend not omitting the ginger. For 2 to 3 servings. Recipe by Usshi

Ingredients and spices that need to be Prepare to make Mentsuyu-seasoned Chicken Tempura:

1. 1 Chicken breast
2. 2 tbsp Mentsuyu (3x concentrate)
3. 1 thumbtip-sized piece, Ginger
4. 50 grams Tempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch)
5. 1 Oil for deep-frying

Instructions to make to make Mentsuyu-seasoned Chicken Tempura

1. Thinly sice the chicken breast diagonally so that it will cook though quickly. Grate the ginger.
2. Put the ginger, mentsuyu sauce and chicken in a plastic bag. Close the bag up with one hand, and rub the chicken over the bag firmly with the other hand.
3. Marinade in the refrigerator for at least 30 minutes. (I leave it for an hour.)
4. Add a little less water than indicated on the package to the tempura flour (a bit less than 75 ml water) to make a slightly stiff batter. Coat the chicken pieces in the batter.
5. Deep fry in oil until a light golden brown (at about 180°C / 356°F ). Since the chicken is sliced so thin, it will fry quickly.

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So that's going to wrap it up for this special food How to Make Speedy Mentsuyu-seasoned Chicken Tempura. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!