How to Make Super Quick Homemade Chicken Tenderloin ‘Isobe-age’ Tempura
Hey everyone, it's Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, Steps to Make Super Quick Homemade Chicken Tenderloin ‘Isobe-age’ Tempura. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Tenderloin ‘Isobe-age’ Tempura, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Tenderloin ‘Isobe-age’ Tempura delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Tenderloin ‘Isobe-age’ Tempura is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few components. You can cook Chicken Tenderloin ‘Isobe-age’ Tempura using 11 ingredients and 3 steps. Here is how you cook it.
Have you bought ‘Aonori’ (Dried Green Laver Flakes) to make ‘Okonomiyaki’ and have some leftover? You can add it to Tempura batter. Tempura made with the batter with a flavour of sea is called ‘Isobe-age’. Most commonly ‘Aonori’ is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Today I made Chicken Tenderloins into ‘Isobe-age’.
Ingredients and spices that need to be Prepare to make Chicken Tenderloin ‘Isobe-age’ Tempura:
- 500 g Chicken Tenderloins *tendon removed if you choose to do so
- Salt & White Pepper
- 1 tablespoon Plain Flour
- Oil for frying
- Batter
- 2 tablespoons Plain Flour
- 1 tablespoon Potato Starch OR Corm Starch
- 1 tablespoon ‘Aonori’ (Dried Green Laver Flakes)
- 1/8 teaspoon Salt
- 1 tablespoon Japanese Mayonnaise *optional
- 4 tablespoons Cold Water
Instructions to make Chicken Tenderloin ‘Isobe-age’ Tempura
- Make Tempura Batter by mixing all ingredients.
- Cut each Chicken Tenderloin into 2-3 pieces. Season with Salt & Pepper, sprinkle with Plain Flour and lightly coat.
- Heat Oil to 180°C. Dip Chicken pieces into the batter to coat, and fry for 2-3 minutes OR until batter is light golden and crispy. Take them out and lay them on a rack or paper towel to drain the oil.
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