Our Family's Favorite Chicken Tempura with Shio-Koji

• 1 fillet Chicken breast meat
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tbsp Shio-koji
• 1 tsp Usukuchi soy sauce
• 1 Grated garlic
• 1 Tempura flour
• 1 Water
• 1 Yuzu pepper paste
• 1 Ponzu

1. Coat the chicken breast in shio-koji, and let sit overnight.
2. Chop the chicken breast from Step 1 into bite-sized pieces.
3. Butterflying, then finely scoring through the sinew and meat will help it cook through easier.
4. Rub the chicken in a marinade of mirin, usukuchi soy sauce, and grated garlic.
5. Let sit in the refrigerator for about 30 minutes until the flavors soak in.
6. Pat dry excess moisture with a paper towel.
7. Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp.
8. Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!

chicken, sake, mirin, koji, soy sauce, garlic, flour, water, pepper, ponzu

Taken from cookpad.com/us/recipes/171308-our-familys-favorite-chicken-tempura-with-shio-koji (may not work)