Chicken tempura

 

Ingredients (Serves 4)

- 1 chicken breast

- 1 chicken thigh

- 1 tablespoon sake

- 1.5 teaspoons sugar

- A pinch of salt

- 1/8 head cabbage

- Ponzu soy sauce (store-bought) to taste

- Yuzu pepper to taste

- Mayonnaise to taste

- Frying oil to taste

<Batter>

- 1 cup flour

- 3 tablespoons potato starch

- 1 egg

- 140-150ml cold water

- 1 teaspoon light soy sauce

<Preparation>

- Cut the chicken into bite-sized pieces, coat in sake, and once the liquid has evaporated, coat with sugar and salt.

This time, I removed the skin from the chicken breast to enjoy the different textures of the chicken.

- Mix the batter ingredients thoroughly.

- Shred the cabbage and place in cold water, then drain thoroughly in a colander.

[Directions]

1. Dip the chicken into the batter and place in the oil to deep-fry until crisp.

2. Place the cabbage and (1) together in a serving bowl, add ponzu sauce to a small container, and garnish with yuzu pepper. Drizzle mayonnaise over the entire dish to taste.