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Seaweed Battered Chicken Tempura
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Seaweed Battered Chicken Tempura

duration

20 Minutes

Servings
2
Ingredients

Marinated Chicken:

  • 12.5 ~ 14 oz. skin-on chicken breast
  • 1 Tbsp. Shiro-dashi
  • 1 Tbsp. water
  • 1 Tsp. grated ginger

Tempura Batter:

  • 3 Tbsp. J-Basket crunchy furikake nori komi
  • 2/3 cup tempura flour
  • ½ cup water (or ½ of a beaten egg & 1/3 cup 1 tsp. water)
  • Cooking oil for deep-frying
Directions
  1. Cut  the chicken (with the skin on) into 1/2-inch-thick strips. In a plastic  zipper bag, mix together chicken, Shiro-dashi, 1 tbsp. water, and grated  ginger. Massage the marinade into the chicken, then let sit in the  refrigerator for 5 minutes.
  2. In a  mixing bowl, combine the tempura batter ingredients.
  3. Fill a  pot or deep skillet with 1.5 to 2 inches of cooling oil and heat to  340°F.
  4. Lightly  shake off excess moisture from the marinated chicken slices, then coat in  tempura batter and place in the skillet. Fry for 4 to 5 minutes, turning over  once or twice to evenly cook both sides. When the chicken is thoroughly  cooked, briefly place on a cooling rack to drain off excess oil, then  plate.
Dish Type / Ethnic Cuisine
Appetizer
,
Japanese