Sesame Chicken & Tempura (d) Recipe
Served with Salad, Rice, Miso Soup (Dine In Only)
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Ingredients
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For the Sesame Chicken
For the Tempura
For the Salad
For the Rice
For the Miso Soup
Method
For the Sesame Chicken
- 1
Prepare the Chicken
Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- 2
- 3
Prepare the Coating
In another bowl, beat the egg. In a shallow dish, place cornstarch. Dip each marinated chicken piece first into the egg and then coat it with cornstarch.
- 4
Fry the Chicken
Heat vegetable oil in a frying pan over medium-high heat. Fry the chicken pieces until golden brown and cooked through (about 5-7 minutes). Drain on paper towels.
- 5
Garnish
Sprinkle sesame seeds and sliced green onions over the fried chicken before serving.
For the Tempura
- 6
Prepare the Vegetables
Wash and cut the vegetables into thin slices or strips.
- 7
Make the Tempura Batter
In a bowl, mix tempura batter mix with ice water until just combined. Do not overmix.
- 8
Fry the Vegetables
Heat vegetable oil in a deep fryer or large pot. Dip the vegetable pieces into the batter and fry until crispy and golden (about 3-5 minutes). Drain on paper towels.
For the Salad
- 9
Prepare the Salad
In a large bowl, combine mixed greens, sliced cucumber, and halved cherry tomatoes.
- 10
Dress the Salad
Drizzle Japanese sesame dressing over the salad and toss to combine.
For the Rice
- 11
Cook the Rice
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rinsed rice and water. Bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until the water is absorbed.
For the Miso Soup
- 12
Make the Soup
In a pot, bring dashi stock to a boil. Reduce heat and dissolve miso paste into the stock.
- 13
Add Tofu
Add cubed tofu and sliced green onions to the soup. Heat gently and serve warm.
