Tempura

Ingredients:
Tempura Batter
-64g Flour
-64g Cornstarch
-1 teaspoon baking soda
-1 teaspoon baking powder
-1 teaspoon sugar
-1/2 teaspoon salt
-1 egg
-2/3 cup ice water

Method
1. Sift together the dry ingredients and set aside
2. In a medium bowl, beat the egg slightly and mix with ice water
3. Stir in the dry ingredients. Stir only untill mixed; mixture will be slightly lumpy

-Prepare breadcrumps and someother ingredients such as shintake mushroom, enoki or prawn.
-Dip the ingredients in the batter and coat it with breadcrumps.
-Deep fry in hot oil until golden brown

Chicken Karrage
-2 large boneless chicken thigh cuts into bite-sized pieces

Marinade:
- 2 teaspoon grated ginger
- 1 clove garlic minced (optional)
- 3 tablespoon soy sauce
- 1 tablespoon of mirin (a kind of japanese rice wine, available at supermarket japanese conditment section)

Methods:
1. Mix the marinade chicken together, store in the refrigerator for at least 45 minutes to an hour but not much more than that.
2. Heat oil in a pot (enough oil to submerge)
3. Take out the chicken and coat with corn starch
4. When it's lightly browned, remove the chicken and let it drain for 5 minutes
5. Re-fry it again, turning it over to evenly cook until golden brown