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You need to prepare fillet Chicken breast meat.
You need Sake.
You need Mirin.
Prepare Shio-koji.
Prepare Usukuchi soy sauce.
Prepare Grated garlic.
You need For the batter:.
Provide Tempura flour.
Prepare Water.
Prepare For the sauce:.
Use Yuzu pepper paste.
Provide Ponzu.

Short Tips:

- If a recipe says to use a certain type of pan, then use that pan. If you only own one nonstick pan, the most effective tip we will provide you with is to wait for a decent sale at a kitchen shop, then get yourself a stainless steel pan and a cast iron frypan. Additionally its smart idea to exchange low-cost nonstick pans each few years, as the coating can wear down over the years.

Coat the chicken breast in shio-koji, and let sit overnight..
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..
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..
Pat dry excess moisture with a paper towel..
Dredge the chicken from Step 4 in prepared tempura batter, deep fry in oil (not listed) until crisp..
Dissolve yuzu pepper paste in ponzu for the dipping sauce and eat up!.

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