Recommendation to Homemade Extraordinary Toriten Chicken Tempura

Hoping to eat Toriten Chicken Tempura a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with clear instructions on cooking a Toriten Chicken Tempura like a famous chef made.

We hope you got insight from reading it, now let's go back to toriten chicken tempura recipe. You can have toriten chicken tempura using 15 ingredients and 12 steps. Here is how you do that.

To cook an unforgettable Toriten Chicken Tempura, below are the components required:

1. Use 1 large of Chicken breast meat.
2. Get 1 1/2 tsp of ★ Grated ginger.
3. Use 1/4 tsp of plus ★ Salt.
4. Provide 1 of bit less than 1/4 teaspoon ★ Sugar.
5. Prepare 1 dash of of each ★ Umami seasoning (optional), black pepper.
6. Get 2 tbsp of ★ Sake.
7. Prepare 2 tsp of ★ Sesame oil.
8. Provide of Batter (or use tempura flour).
9. You need 50 grams of Flour.
10. You need 20 grams of Katakuriko.
11. You need 1 of ● Egg.
12. You need 60 ml of ● Cold water.
13. Prepare 1 dash of ● Salt.
14. Use 1 tsp of ● Shochu or sake.
15. Use 2 tsp of ● Vinegar.

After preparing the ingridients, next you are ready to make your appetizing Toriten Chicken Tempura by following the guidances on this section:

1. Remove the skin and fat from the breast meat, and poke it several times with a fork. Cut into 8 strips along the grain..
2. Put the ★ ingredients and the chicken in a plastic bag and rub in the ingredients. Close the bag and marinate for 20 minutes or more..
3. Line a cutting board with plastic wrap and paper towels, and lay the marinated chicken pieces on top. Pat dry the chicken with the paper towels..
4. Mix the flour and katakuriko together in a bowl..
5. Mix the ● ingredients in a separate bowl. Add the combined flours from Step 4 to the ● bowl and mix with cooking chopsticks. Stop mixing while there are still lumps of flour..
6. (If you over mix the batter, it'll become doughy and won't fry up crispy. It's fine if it looks like it hasn't been mixed enough.).
7. Heat oil to 360F/180C in a pan. Coat the chicken pieces in the batter and deep fry for about a minute and a half..
8. (Don't touch the chicken until the batter has become firm. Once it does, flip the chicken over.).
9. Take out the chicken and drain them on paper towels for 3 to 4 minutes. Skim the batter crumbs out of the oil..
10. Return the chicken to the 360°F/180°C oil and fry for an additional 30-40 seconds on both sides. Drain well again, and transfer to serving plates. Serve with mustard or kabosu citrus wedges to taste..
11. If you fry all the chicken at once, the oil temperature will drop and the batter won't get crispy, so fry in two batches..
12. Note: Dust the chicken lightly with flour before dipping in the batter to prevent it from sliding off..

Recipe : Toriten Chicken Tempura

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step by step to make Toriten Chicken Tempura

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