We also add the milk, between 350 and 400 ml.
The exact amount will depend a lot on the brand of flour used.
The idea is to mix everything with a whisk and leave a rather liquefied mass, but with a lot of body. When all the ingredients are well mixed, we pass the rod over the tempura and, if it sticks to it but immediately falls, it will be the exact texture that we want.
2. Now we put the seasoned chicken inside the tempura.
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