Chicken Tempura HT
Hot Poultry Main Course
Dairy Free Japan Asia Asian
2 Egg Yolks
210ml/7fl.oz. Ice Cold Carbonated Water
100g/4oz Plain Flour
4 Large Chicken Breasts, cut into 2.5cm/1
inch long strips
3 teasp Cornflour
Oil for deep frying
the deep fat fryer to 190C, 375F.
In a mixing bowl, whisk together
the egg yolks and the cold water.
Gently fold the flour into the liquid using a figure of eight action. Do not
there should be some visible flour particles.
Coat the chicken strips in cornflour, removing any excess.
Dip the flour-coated chicken pieces in the batter and deep fry for 2-3 minutes
until very pale golden, a few at a time. Drain on kitchen paper and serve
Chicken Recipes | General
& Cooking Times |
More Japanese Recipes
Overseas Visitors: If you're
more used to measuring ingredients by the
cup, we have the most comprehensive weight to cups conversion table
on the net - both solid ingredients and liquids - so now you can
easily convert our recipes to suit your preference.
to go to the chart. Metric/imperial users can do the same but the other way round - from
cups to grams or ounces.