Mentsuyu-seasoned Chicken Tempura
Mentsuyu-seasoned Chicken Tempura

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, mentsuyu-seasoned chicken tempura. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Mentsuyu-seasoned Chicken Tempura is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Mentsuyu-seasoned Chicken Tempura is something which I have loved my entire life. They are nice and they look wonderful.

Mentsuyu (noodle sauce) is a very versatile sauce that gives many dishes a great Japanese flavor. This is perfect for dipping cold Soba or Somen noodles, tempura and more. It is so easy to make and keeps well in the refrigerator (at least a couple weeks, stays for a month in my fridge), and comes in handy in a crunch time for dinner.

To get started with this recipe, we have to first prepare a few ingredients. You can have mentsuyu-seasoned chicken tempura using 5 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Mentsuyu-seasoned Chicken Tempura:
  1. Get 1 Chicken breast
  2. Prepare 2 tbsp Mentsuyu (3x concentrate)
  3. Prepare 1 thumbtip-sized piece, Ginger
  4. Make ready 50 grams Tempura flour (substitute with about 1/2 cup plain four with 1 tbsp of cornstarch)
  5. Get 1 Oil for deep-frying
Steps to make Mentsuyu-seasoned Chicken Tempura:
  1. Thinly sice the chicken breast diagonally so that it will cook though quickly. Grate the ginger.
  2. Put the ginger, mentsuyu sauce and chicken in a plastic bag. Close the bag up with one hand, and rub the chicken over the bag firmly with the other hand.
  3. Marinade in the refrigerator for at least 30 minutes. (I leave it for an hour.)
  4. 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. Coat the chicken pieces in the batter.
  5. Deep fry in oil until a light golden brown (at about 180°C / 356°F ). Since the chicken is sliced so thin, it will fry quickly.

So that is going to wrap it up with this special food mentsuyu-seasoned chicken tempura recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!