Bad Cooking Diary

Gluten-Free Chicken Cutlet

My sister bought some tempura flour made from rice flour on Amazon.



Tempura is always served at Bon Festival in the countryside.


Today I decided to make the chicken cutlet written on the back of the bag.



Cut up the chicken thighs and mix them with tempura flour with water.


Bake them in oil.



It became like a jellyfish instead of a chicken cutlet.


Let's fry them in oil, folks!


I didn't season it with salt or pepper, so I put soy sauce on it later.


The next day, I added soy sauce and baked them again. It turned out a bit like fried chicken!


I'll just keep trying until I get crispy tempura!