Teriyaki Chicken with Assorted Tempura

Yesterday I decided to have japanese meal for dinner after seeing my friend, Jo, made teriyaki chicken for her dinner on previous day.  For the teriyaki chicken, I used the recipe shared by my friend, Annie K Soh.  For the tempura, I used the recipe from go-japanese.com

Teriyaki Chicken with Homemade Teriyaki Sauce

Ingredients:

1-2 chicken thigh, boneless

1 tbsp sake

2 tbsp japanese light soya sauce

3 tbsp mirin

1 tbsp sugar

Method:

1. Wash and pat dry chicken thigh.

2. Mix sake, soya sauce, mirin and sugar well and marinate the chicken for at least 30 mins. 

3. Heat pan under medium low heat.

4. Place chicken with skin side facing down. Cover pan for 2-3 mins.

5. Then flip the chicken to cook the other side for 2 mins with pan covered.

6. Open pan and drizzle more marinates sauce over the chicken and flip chicken again with skin face down.

7. Once the sauce start to dry up and skin nicely glazed, it is done.

Recipe for Tempura:

Ingredients:

1 Sweet potato

1 Egg plant

6 Prawns, removed head and shell.

Tempura batter:

1/2 cup plain flour

1/2 egg, lightly beaten

1/2 cup cold water

1/2 tsp baking soda

1 tbsp potato starch

Method:

1. Mix flour, baking soda, potato starch together.  Sift all together in a big bowl.

2. In another bowl, add cold water to the beaten egg and mix well.

3. Put 1/3 of mixed sifted flour into the egg mixture and gently mixed with chopstick.

4. Then add another 1/3 flour mixture and mix.

5. Finally add the last 1/3 flour mixture and mix.

6. Important: Lumps in the batter is completely fine. Do not over mix as you will get lot of gluten which makes it heavy and un-crispy tempura batter.