Chicken Tempura | Recipe Cart | Recipe Cart

Ingredients

• 300 g Chicken breast (About 10.5oz, chicken breast/thigh, boneless skinless cut into thin slices.)
• 1 tsp Ginger (Grated ginger or ginger paste)
• 1 tsp Garlic (Grate garlic or garlic paste)
• ¼ tsp Salt
• ¼ tsp Black pepper (or white pepper, freshly ground)
• 2 tsp Soy sauce (Japanese soy sauce or light soy sauce)
• 4-5 tbsp Corn starch (To dust the chicken strips)
• ½ cup Plain flour (About 70 gram, regular all-purpose flour, or cake flour. )
• ½ cup Corn Starch (About 70 gram, corn starch or potato starch)
• 1 cup Sparkling water (Or soda water, keep it cold ( see details in note ))
• 1 Egg (Whisked)
• ½ tsp Salt
• ¼ tsp Black pepper (Freshly ground)
• Oil for frying (Vegetable or neutral flavour oil)
• 2 tbsp Soy sauce (Japanese soy sauce or light soy sauce)
• 2 tbsp Mirin (Japanese rice cooking wine ( see details in note ))
• 1 tsp Brown Sugar (Or white sugar)
• 1 tbsp Lemon juice (Or lime juice, freshly squeeze)
• ¼ tsp Ginger (Finely grated)