Our Family's Favorite Chicken Tempura with Shio-Koji Recipe

Name: Our Family's Favorite Chicken Tempura with Shio-Koji
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fillet Chicken breast meat; 1 tbsp Sake; 1 tbsp Mirin; 1 tbsp Shio-koji; 1 tsp Usukuchi soy sauce; 1 Grated garlic; 1 Tempura flour; 1 Water; 1 Yuzu pepper paste; 1 Ponzu

Servings: persons

1
Coat the chicken breast in shio-koji, and let sit overnight.
2
Chop the chicken breast from Step 1 into bite-sized pieces.
3
Butterflying, then finely scoring through the sinew and meat will help it cook through easier.
4
Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic.
5
Let sit in the refrigerator for about 30 minutes until the flavors soak in.
6
Pat dry excess moisture with a paper towel.
7
Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
8
Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 fillet Chicken breast meat, 1 tbsp Sake, 1 tbsp Mirin, 1 tbsp Shio-koji, and more.

Yes, Our Family's Favorite Chicken Tempura with Shio-Koji falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Our Family's Favorite Chicken Tempura with Shio-Koji

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