Chicken Tempura (Toriten) とり天 • Just One Cookbook
In a mixing bowl, add the chicken breast, soy sauce, salt and pepper. In a separate bowl, add the flour, cornstarch, and baking soda and mix well. Make a well in the center and add the egg and soda water. Gently mix until combined. Add the oil to a deep pot or saucepan and place it over medium heat.
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Cut into roughly 1 inch wide and 3 inch long strips. Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter. Fill a large bowl with ice and water, then place a medium bowl in it.
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What is chicken tempura roll? Traditionally, tempura batter is composed with just three ingredients: flour, egg yolks, and ice water. To improve the crispy texture, tempura batter variations might also contain soda water, baking soda, cornstarch, potato starch, or rice flour. This Chicken tempura roll is a famous munching item in japan.
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Cover saucepan and bring to boil over high heat. Reduce heat to low; cook for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved. Transfer rice to a shallow bowl; sprinkle with 1/3.
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Instructions. Step 1. In a big bowl, wash rice several times in cold water until the water is clear. In a large saucepan, combine rice and two cups of water. Set the timer for 30 minutes. Step 2. Turn the heat up to high, cover the pan, and bring to a boil.
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Step 5: Transfer the rice into a separate bowl and sprinkle about ⅓ of a cup of the vinegar mixture over it. Then gently fold the rice over using a wooden spoon to work the vinegar mixture in, fluff, and cool the rice. Once this is done, place a damp towel over the rice bowl to keep it moist, then set it aside. Step 6:
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Heat vegetable oil in a saucepan or wok until very hot, but not smoking (about 375 degrees F). Dip ingredients one-by-one into batter and transfer immediately into the hot oil, working in batches. Fry until the batter is golden-brown, about 2 to 3 minutes per side. Remove from oil and drain on a paper towel-lined plate.
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Cover the saucepan and cook the rice in high heat until it comes to a boil. Next, lower the heat and simmer gently for 15 to 20 minutes or until the rice absorbs the water. Let it remain covered for about 10 minutes. In a small bowl, mix the salt, sugar, and vinegar, and stir until the sugar is dissolved.
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Refrigerate the marinated chicken for about 10 minutes. Prepare the tempura batter by whisking together the egg, flour, baking powder, and salt. Make sure the chicken slices are well covered. Cook the chicken in a hot skillet until golden brown and crispy. Carrots, mayo, and sriracha make the dipping sauce.
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Heat the fry oil. Add the oil to a heavy-bottomed pot and bring the heat to medium high, between 375-390 degrees Fahrenheit. Fry the chicken tempura. Use tongs to dip the marinated chicken strips into the tempura batter, then gently place them in the hot oil. Cook for about 2 minutes on each side.
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Step 5. Put the rice in a shallow bowl and sprinkle with 1/3 cup of the vinegar mixture. Stir the rice with a wooden kitchen spatula or slicing spoon until it cools. Cover the rice with a damp cloth. Step 6. Bake the chicken and cool. Once cooled, slice the chicken into strips.
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Exploring the delightful world of Chicken Tempura Rolls offers an insight into a culinary masterpiece where crunchy textures and savory tastes blend seamlessly. This dish stands as a testament to the innovative spirit of Japanese cuisine, inviting food lovers to experience a unique twist on traditional sushi.
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Step 2. Mix together 2 tablespoons of reduced-sodium soy sauce, ½ teaspoon of crushed red pepper flakes, ¼ cup of sugar, 1 teaspoon of minced fresh ginger root, and 1 teaspoon of salt in a bowl. Add the frozen breaded chicken tenders to the marinade and let them sit for at least 10 minutes.
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Once cooked, allow to cool and cut into long, thin strips. In a large bowl, combine the orange juice concentrate, soy sauce, oil, red pepper flakes, and minced ginger. Set aside half the mixture, leaving the other half in the big bowl. Toss the thin chicken strips in the orange mixture to coat.
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Then lightly coat each chicken strips in corn starch and set it aside. Fill the frying pan with vegetable oil and heat the oil into high heat about 350°F ( 180°C ). In a large mixing bowl, add plain flour, corn starch, salt, pepper, and mix it well. Pour the whisked egg and cold sparkling water in. Stir it gently.
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Chicken Tempura Rolls is a fusion dish that combines the best of sushi and crispy chicken tenders. With its unique blend of flavors and textures, this recipe offers a delightful twist to traditional sushi rolls.
