Mentsuyu-seasoned Chicken Tempura

1. 1

   Thinly sice the chicken breast diagonally so that it will cook though quickly.

2. 2

   Grate the ginger.

3. 3

   Put the ginger, mentsuyu sauce and chicken in a plastic bag.

4. 4

   Close the bag up with one hand, and rub the chicken over the bag firmly with the other hand.

5. 5

   Marinade in the refrigerator for at least 30 minutes.

6. 6

   (I leave it for an hour.)

7. 7

   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.

8. 8

   Coat the chicken pieces in the batter.

9. 9

   Deep fry in oil until a light golden brown (at about 180C / 356F ).

10. 10

    Since the chicken is sliced so thin, it will fry quickly.

* Per serving · 4 servings · Values may vary.

No additional tips available.