Recipe of Any-night-of-the-week Our Family's Favorite Chicken Tempura with Shio-Koji

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The ingredients needed to make Our Family's Favorite Chicken Tempura with Shio-Koji:

1. Get 1 fillet Chicken breast meat
2. Take 1 tbsp Sake
3. Make ready 1 tbsp Mirin
4. Make ready 1 tbsp Shio-koji
5. Make ready 1 tsp Usukuchi soy sauce
6. Get 1 Grated garlic
7. Make ready For the batter:
8. Make ready 1 Tempura flour
9. Make ready 1 Water
10. Get For the sauce:
11. Get 1 Yuzu pepper paste
12. Make ready 1 Ponzu

Steps to make Our Family's Favorite Chicken Tempura with Shio-Koji:

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

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