Wineshark Cooking Class - Deep-fried Chicken Breast Tempura 天婦羅雞胸肉

Ingredients (for 4):

• Chicken breast - 2 pieces
• Green chili - 4 
• Flour - 4 tbsp
• Egg - 1
• Flour - 50 g
• Water - 10 tbsp
• Chicken stock - 8 tbsp
• Soy sauce - 1.5 tbsp
• Mirin - 1.5 tsp
• Radish - 2 tbsp
• Ginger - 1 tsp
• Salt - 1 tsp

Procedures:

1. Cut the chicken breast into slices of about 1 cm thick.

2. Mix the egg with water, and then add flour to form the batter.

3. Coat the chicken breast with flour, then dip in the batter.

4. Deep fry the chicken breast in cooking oil at about 170 deg C for about 2-3 minutes.

5. Cut the green chili in halves and remove the seeds.

6. Coat the green chili with the batter and then deep fry for about 1 minute.

7. Mash the radish.

8. Mash the ginger.

9. Mix the chicken stock, mirin and soy sauce together as the dipping sauce.

10. Squeeze the juice out of the mashed radish and form a lump, put the mashed ginger on top. Then put the chicken breast and green chili.