Crispy with Shiso Leaves Tender Chicken Tempura

1. 1

   Remove the skin and white fat from the chicken breast meat.

2. 2

   Diagonally slice the chicken into bite-sized pieces against the direction of the fiber.

3. 3

   Put the chicken and the ingredients in a dish, massage in the seasonings, then marinate for half a day.

4. 4

   (Tip: The sake gets completely absorbed into the meat if you let it marinate overnight.)

5. 5

   Chop off the stem of the shiso leaves, then cut the leaves into halves.

6. 6

   (To make 40 pieces in total.)

7. 7

   Prepare the tempura batter as per the instructions on the tempura flour package.

8. 8

   Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands.

9. 9

   Gently deep fry in 160C oil until crispy.

10. 10

    Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough!

11. 11

    By keeping a thin layer of tempura batter over the shiso leaf, the green color will show through and add a nice visual touch.

12. 12

    Since they also taste good cold, they make a perfect obento item.

13. 13

    I put them on top of rice covered with a layer of nori seaweed.

14. 14

    Serve it with lemon in your obento.

* Per serving · 4 servings · Values may vary.

No additional tips available.