Japan Sake and Shochu Makers Association | JSS


Cooking with Sake: Chicken Tempura with Ponzu

A quick and easy deep-fried snack!

When you have an evening drink, you want to prepare an easy yet delicious snack, right? Chicken tempura is a great dish to make! Made with chicken breast, this recipe is perfect even for those who think deep frying is too time-consuming. By using a small amount of oil in a small pan, it greatly reduces the burden of oil disposal. You will be more motivated to deep fry! Adding sugar to the seasoning gives a slightly sweet finish and adds depth. Add some kabosu ponzu vinegar for a refreshing and tasty finish!

This is the ultimate dish to enjoy your glass of sake. In particular, fruity types of sake leaves a light and refreshing aftertaste, making it perfect with the juicy and oily tempura. It also pairs well with light and smooth types of sake which mellows out the tartness and oiliness.

Ingredients (2 Servings)

1/2 chicken breast
(A) 1/2 tablespoon of sake
(A) 1/2 tablespoon of soy sauce
(A) 1 teaspoon of sugar
(A) 1 teaspoon of grated garlic
(A) 1 teaspoon of grated ginger
(B) 1/3 cup of flour
(B) 1/3 cup of potato starch
(B) 1 egg
(B) 1/4 cup water
250g of daikon radish
(C) 4 tablespoons of ponzu vinegar
(C) Juice of 1 kabosu (lime-like Japanese citrus)
4 green perilla leaves
2 cherry tomatoes

How to Make: Steps

Step 1:

Put (A) in a plastic bag, mix well and marinate the cut-up chicken meat for 10 minutes. Grate daikon radish and squeeze out the water. Cut cherry tomatoes in half and mix (C) together.

Step 2:

Put (B) in a bowl and mix until there are no lumps. Dip the chicken meat from (Step 1) in the (B) mixture and deep-fry in oil heated to 160℃.

Step 3:

Place (Step 2) in a bowl lined with green perilla leaves and garnish with grated radish and cherry tomatoes. Serve the ponzu vinegar mixture made in (Step 1) as well.


Adding kabosu juice to ponzu vinegar gives the dish a refreshing aroma, making it a refreshing dish even when deep-fried.

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