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Chicken Tender Tempura Sprinkled with Seaweed - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken Tender Tempura Sprinkled with Seaweed.
It is an arranged tempura in which chicken tenders are cut into sticks and covered with stripe seaweed. With spicy curry salt, it is perfect as a snack to go with alcohol. It is delicious even when it gets cold, so it is also recommended for a lunch box. Please try making it.
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Cook time

20 minutes

Ingredients
2 servings

  • Chicken tender
    4
  • Salt and pepper mix
    a pinch
  • Nori seaweed
    5 g
  • 衣
  • Water
    100 ml
  • Tempura flour
    60 g
  • Frying oil
    as needed
  • カレー塩
  • Salt
    1 tsp
  • Curry powder
    1/4 tsp

How to make

  1. 1. Mix ingredients of curry salt.
  2. 2. Remove the strings from chicken tenders, cut diagonally into 3 equal parts, and sprinkle salt and pepper mix.
  3. 3. Sprinkle seaweed (nori) on Step 2.
  4. 4. Mix the batter ingredients.
  5. 5. Pour about 0.8-inch of oil into a frying pot and heat to 170℃ (338°F). Deep fry for about 3 minutes until the chicken tenders are cooked thoroughly, then drain off the oil.
  6. 6. Arrange on a plate, put Step 1 on the side, and it's ready to serve.

Tips for cooking

When putting it into a lunch box, please make sure to cook it well and let it rest well before packing it into the lunch box. If you don't have shredded seaweed, you can wrap grilled nori seaweed around and enjoy it deliciously.

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