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חזה עוף בטמפורת סאקי
Chicken in Saki Tempura

Chicken in Saki Tempura

Chicken in Saki Tempura

By January 20, 2015

Saki tempura chicken is delicious dish with rich sauce accompanied by peppers and onions. This dish is for those who want to upgrade their chicken breast and turn it into a fine and juicy Japanese delicacy served on white rice. Sake is a rice wine that is used in many Japanese recipes and can be found in almost every super market. Its alcohol evaporates in cooking, so the dose is the same for children.

  • Prep Time : 30 minutes
  • Cook Time : 15 minutes



  • Cut the chicken breasts into coarse cubes (about 1.5 - 2cm).

Let's make the Tempura!

  • Put the chicken in a bowl with a tablespoon of soya, 1 tablespoon of rice wine, 2 egg whites and a pinch of salt.
  • Add a tablespoon of cornstarch and stir until everything is united.
  • Cover with plastic wrap and refrigerate for fifteen minutes to half an hour.
  • During this time it is advised to prepare the sauce and cook the rice.

Making the Sauce

  • In a separate bowl mix all sauce ingredients and whisk until everything unites.
  • Set aside.

Frying the Chicken 

  • Heat oil at high temperature (350 F).
  • Fry the coated chicken in groups – until all nicely browned.
  • Remove to paper towels.

Toss in the Sauce and Vegetables

  • Coarsely dice the pepper.
  • Cut the onion into long strips.
  • Heat a large skillet with a tablespoon of canola oil.
  • When the oil is boiling, add the pepper and onion and sauté for a minute.
  • Add the crushed garlic and fry.
  • Add the sauce and toss a few seconds together.
  • Add the pieces of chicken tempura and fry until everything is covered and nicely glazed.

Ready....now all that's left is to enjoy!

Serve with white rice.

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