Chicken tempura

Chicken tempura

Ingredients

• 2 cups flour
• 1 1/2 tsp salt
• 2 cups water
• 3 Tbsp Vinegar
• 1 1/2 tsp baking soda
• ½ kg chicken breast, cut in fingers
  

Method :

• Mix together the flour, salt and water. In a separate bowl, combine the vinegar and baking soda (it will foam up) and pour into the flour mixture. Heat oil. Dip the chicken into the tempura batter and then immediately into the hot oil. Deep fry until the batter is golden brown and the chicken is cooked through. Remove with a slotted spoon and drain on a paper towel. Serve with your favorite dipping sauces.

Tempura batter

Ingredients 

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1 egg
• 1 cup water
• 1 tablespoon oil
• oil for deep frying

Method : 

• Stir the flour and baking powder together. Whisk the egg, water and oil in a separate bowl, just until blended. Stir the egg mixture into the dry ingredients until a slightly lumpy batter forms. The batter should be thick enough to coat the chicken, fish or vegetables you are frying as tempuras. Let the batter rest for 10 minutes.