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Chicken Breast Tempura with Red Pickled ginger - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken Breast Tempura with Red Pickled ginger.
How about chicken breast tempura with red pickled ginger in the batter? The bland taste of chicken breast and the fresh flavor of red pickled ginger, which is mixed in the batter, go very well together, and the taste is addictive as well. This dish is perfect not only for rice but also as a snack. Please try it out, and we hope you like it.
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Cook time

25 minutes

Ingredients
2 servings

  • Chicken breast
    200 g
  • Salt and pepper mix
    1/4 tsp
  • 衣
  • Tempura flour
    50 g
  • Water
    70 ml
  • Red pickled ginger
    20 g
  • Frying oil
    as needed
  • Dried green seaweed flakes (Aonori)
    as needed
  • Salt
    1/2 tsp

How to make

  1. Prepare. Remove excess skin and fat from chicken breast.
  2. 1. Shave the chicken breast into bite-size pieces, place on a baking tray, and sprinkle salt and pepper mix all over the meat.
  3. 2. In a bowl, combine the batter ingredients, mix well, then add Step 1 and dip evenly.
  4. 3. Pour 1-inch depth of frying oil into a pot, and deep-fry Step 2 at 180℃ (356°F) for about 8 minutes. When it gets golden brown and cooked thoroughly, drain off the oil.
  5. 4. Arrange on a plate, sprinkle with dried green seaweed flakes (aonori), garnish with salt, and it's ready to serve.

Tips for cooking

Please use the amount of water indicated on the package as a guide for the amount of water to use with tempura flour. Chicken breasts can also be made deliciously with chicken thighs.

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