Aromatic chicken tempura with a sesame aroma. The selling point of this dish is the texture – it's so fluffy that you won't believe it's chicken breast. You can make a surprising amount from a single portion!
Cut the chicken into large slices on the diagonal. The photo shows 1 cut-up breast.
Put all the dredging ingredients in a bowl, then mix briskly until well-combined.
Dredge the slices of chicken from Step 1 in the batter from Step 2 one at a time, then deep fry in oil (not listed) heated to 170°C.
Turn over the chicken halfway through cooking, then continue to fry until lightly browned.
Story Behind this Recipe
When I was eating out with my mother-in-law, I came up with this idea for a chicken dish that isn't fried.
The key is to thinly butterfly the chicken so that it's not too thick. Since the coating contains seasoning ingredients, this can be eaten without condiments, but feel free to serve with tempura dipping sauce or salt.