chicken tempura

chicken tempura

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chicken tempura


500g skinless, boneless chicken breast cut into 40mm cubes
2 tablespoons soy sauce
1/4 cup plain flour
1/4 cup cornstarch (corn flour)
1 large egg, beaten
5 tablespoons cold water
your choice of oil for deep frying
chopped coriander
BBCC Spicy Sweet Chilli Sauce w/ Lemongrass or
Fiery Coconut Chilli Sauce w/Curry & Ginger

cooking instructions
Place the chicken in a bowl and sprinkle the soy sauce over it.
Cover and refrigerate for 1 hour.
Sift together the flour and cornstarch into a bowl.
Whisk in the egg and water until smooth.
Let the batter stand for 10 minutes.
Pour oil to a depth of 50mm into a deep fryer or wok and heat to 180 degrees C over medium heat.
Working in batches, dip the chicken in the batter and gently shake off the excess.
Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4-5 minutes.
Reduce the heat if the chicken browns too quickly.
With a slotted spoon, remove the chicken to drain on paper towels.
Insert a small bamboo skewer into each piece, mound on a platter and sprinkle with chopped coriander. Serve hot with bowls of Sweet Chilli Sauce and Fiery Coconut Chilli Sauce for dipping.

Crispy, mouth-watering morsels...
serve either as an appetizer or part of a meal