Chicken on a Stick
Chicken on a Stick
Ingredients For Tempura Batter:
- Flour 1-1/4 cup
- Baking powder 2 tsp
- Egg 1
- Water 1 cup
- Oil 1 tbsp
- Oil for deep frying
- Chicken breasts (cubed) 4
- Onion (cubed) 1
- Capsicum (cubed) 1
- Cauliflower (cut in florets) 1 (small)
- Dill pickles 4
- Sliced tempura mix
- Oil for frying
- Wooden skewers soaked in water
- For tempura batter, stir the flour and baking powder together in a bowl. 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 skewers. Let the batter rest for 10 minutes. 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 before serving.
- Thread skewer sticks with pieces of onion, capsicum, cauliflower and dill pickle, alternating with cubes of chicken. Prepare tempura mix .Transfer to a long dish for dipping skewers into. Dip threaded skewers into the batter, coating all sides. Fry in hot oil for about 5-8 minutes on each side, or until golden.
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