RECIPEAwa-Odori Chicken and Seasonal Vegetables Fritters
Awa-Odori Chicken and Seasonal Vegetables Fritters
Enjoy crispy and tasty Awa-odori chicken with fresh seasonal vegetables.
- #chicken tender
- #fried food
- #root vegetable
Material 2people | |
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Awa-Odori chicken tender | 100g |
sweet potato | 50g |
renkon (lotus root) | 50g |
taro | 50g |
shiitake mushroom | 4 half cut |
salt and white pepper | proper amount |
ketchup and mayonnaise | as you like |
<Around> | |
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plain flour | 80g |
cornstarch | 40g |
baking powder | ½ tsp |
water | 100cc |
vegetable oil | proper amount |
Recipe / How to make | |
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Step1 |
Remove the tendon from chicken tender, and cut into thin strips, season with salt and white pepper. |
Step2 |
Cut the sweet potato into 1cm strips. Cut the renkon into 5mm wide half moon slices. Peel the taro skins, and cut into 5 mm wide round slices. Remove the stems from shiitake mushrooms and cut the caps into half. Grab a heavy bottom pan and fill it approximately 2/3 with oil before heating to 170℃. |
Step3 |
Mix all the <batter> ingredients well with hand blender in a bowl, then, dip the Step1 and Step2 in the batter, covering completely. Place the battered ingredients into the 170℃ heated oil and cook on each side until the batter turns golden. |
Step4 |
Remove from the pan and place on a wire rack to remove any excess oil, and to dish up on a plate. Serve with ketchup or mayonnaise on side.
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