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.

Material 2people
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
plain flour 80g
cornstarch 40g
baking powder ½ tsp
water 100cc
vegetable oil proper amount
Recipe / How to make
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.

Enjoy this crispy flitters used Tokushima Awa-Odori chicken tender and seasonal vegetables.