Our Family's Favorite Chicken Tempura with Shio-Koji

Our Family's Favorite Chicken Tempura with Shio-Koji

Chicken tempura, a regional specialty of my native Kyushu, is the most popular dish in our family. Shio-koji makes the breast meat even juicier.

Ingredients: 2 servings

Chicken breast meat
1 fillet
1 tablespoon
1 tablespoon
1 tablespoon
Usukuchi soy sauce
1 teaspoon
Grated garlic
to taste
For the batter:
Tempura flour
as needed
as needed
For the sauce:
Yuzu pepper paste
to taste
as needed


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!

Story Behind this Recipe

When I made this dish from my native Kyushu for my husband from Kansai for the first time, it became his favorite home-cooked item; I improved the taste by making it even juicier with shio-koji.