Are looking for idea recipes crispy with shiso leaves tender chicken tempura that are delicious? How to make it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious crispy with shiso leaves tender chicken tempura should had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of crispy with shiso leaves tender chicken tempura, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare crispy with shiso leaves tender chicken tempura delicious wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required for prepare

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

Remove the skin and fat from the chicken breast. From the centre of the breast cut down halfway on the long axis and then across to the right and to the left inside the meat. Fold out the flaps and that should leave you with a flattened chicken breast. Diagonally cut the meat into long, thin strips and transfer them to a bowl.

Instructions 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!

Prepare a paper towel-lined rack to drain the tempura mushrooms. Add the cold water into a bowl and then add the flour. Give it a few stirs to form the batter, but do not overmix it. There should still be a lot of pea-sized lumps of flour in the batter. When the oil is heated, fry the basil first in small batches.

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