Steps

1. In a bowl, combine minced chicken 200g, cooking sake (rice wine) 1 tsp, chicken bouillon powder 1 tsp, grated garlic 1 tsp, grated ginger 1 tsp, potato starch 1 tbsp, salt to taste, and pepper to taste. Mix well until sticky. The key to success! Mixing until sticky ensures a tender and moist texture.
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2. Shiso leaves 5 leaves have their stems removed and are cut in half lengthwise. Lightly coat one side of each shiso leaf with tempura flour.
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3. Place the meat mixture onto the shiso leaf with the coated side facing outwards, then fold the leaf in half. Shape into bite-sized oval pieces. If the mixture sticks to your hands, dust them with tempura flour while shaping.
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4. In a separate bowl, combine tempura flour 30g and water 50-60ml and mix to create the tempura batter. The key to success! The amount of water may vary depending on the type of tempura flour, so follow the instructions on the package.
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5. Pour about 5mm to 1cm of oil into a frying pan and heat over medium heat. Drop a small amount of batter into the oil to check if it floats immediately, confirming the oil temperature.
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6. Dip the shaped chicken pieces into the tempura batter, letting any excess drip off, and place them in the frying pan.
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7. Cook for about 2 to 2.5 minutes on one side until the coating is firm and slightly colored, then flip. Cook the other side for the same amount of time.
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8. Cook for a total of 4 to 5 minutes, until the coating is firm and colored. Remove from the pan and drain on paper towels. Arrange on a plate.
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9. If you feel it needs more flavor, serve with your favorite seasonings such as salt or tempura dipping sauce.
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