The Taste of Oita Chicken Tempura

• 2 Chicken breasts
• 1 tbsp Sake
• 2 tbsp Shiro-dashi (or usukuchi soy sauce)
• 1 tsp Garlic (grated)
• 1 tsp Ginger (grated)
• 100 ml Cake flour
• 1/2 Beaten egg
• 100 ml Cold water
• 1/2 tsp Baking powder (if you have it)
• 1 Frying oil
• 1 Ponzu, vinegar & soy sauce, tentsuyu tempura dipping sauce, mustard, yuzu pepper paste

1. Take the breast meat and remove any fat before cutting into bite-sized pieces.
2. Add the meat and the ingredients marked with into a thick plastic bag and rub together.
3. Leave to chill in the refrigerator for 1 hour.
4. Add the cake flour and baking powder to a bowl and mix together with a whisk (or simply sift together).
5. In a separate bowl, combine the beaten egg and water and mix the flour mixture into it in 3 goes with cooking chopsticks.
6. It's better not to over-mix, so don't worry if there are a few lumps remaining.
7. Coat the chicken in the mixture from step 4 and fry in oil heated to around 180C.
8. Flip over once during cooking.
9. Please refer to the hints section about this.
10. Arrange the fried chicken on a plate and you're done.
11. In our house we serve it with a vinegar soy sauce mixture and Japanese mustard.

chicken breasts, sake, soy sauce, garlic, ginger, flour, egg, water, baking powder, oil, ponzu

Taken from cookpad.com/us/recipes/154512-the-taste-of-oita-chicken-tempura (may not work)