We will provide ideas You are are looking for a crispy with shiso leaves tender chicken tempura recipe that is exciting taste and also how to make it which results have aroma and taste that can give us taste and appetite

So that the taste quality of crispy with shiso leaves tender chicken tempura, which must be considered first preparing the type of ingredients, then selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want prepare crispy with shiso leaves tender chicken tempura delicious as long as you know the technique then this dish is can be a dish that is very special.

Ingredients and seasonings required in prepare

1. Prepare 2 large pieces Chicken breast
2. Use 4 tbsp ★ Sake
3. Prepare 1 tbsp ★ Salt
4. Take 1/2 tsp ★ Umami seasoning
5. Prepare 1 very small amount ★ Ginger juice (optional)
6. Use 1 Tempura flour
7. Prepare 20 Shiso leaves

Shiso leaves - hold the end of the stem and dip only the back side of the leaf into the batter, then drop the whole leaf into the oil, making sure that the battered side is facing the bottom of the pan. Carrots - add all the carrot sticks to the batter. Make tempura Bring medium pot water to boil over high heat. Have large bowl ice water ready.

Steps to cook Crispy with Shiso Leaves Tender Chicken Tempura:

1. Remove the skin and white fat from the chicken breast meat. Diagonally slice the chicken into bite-sized pieces against the direction of the fiber.
2. Put the chicken and the ★ ingredients in a dish, massage in the seasonings, then marinate for half a day. (Tip: The sake gets completely absorbed into the meat if you let it marinate overnight.)
3. Chop off the stem of the shiso leaves, then cut the leaves into halves. (To make 40 pieces in total.)
4. Prepare the tempura batter as per the instructions on the tempura flour package. Place the shiso leaves on one side of each of the pieces of chicken, and dip them into the batter with your hands.
5. Gently deep fry in 160°C oil until crispy. Keep the oil at a low temperature since heating the chicken meat at a high temperature will make the meat tough!
6. By keeping a thin layer of tempura batter over the shiso leaf, the green color will show through and add a nice visual touch.
7. Since they also taste good cold, they make a perfect obento item. I put them on top of rice covered with a layer of nori seaweed.
8. Serve it with lemon in your obento.
9. Done and ready to serve!

Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels. Drain, rinse under cold water, and pat dry with paper towels. Flip down warmth and cook dinner leaves for two minutes till they modify shade from purple to inexperienced. Drain leaves and squeeze to extract as a lot purple shiso juice as you possibly can, after which add vinegar. Cool utterly in an ice tub.

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