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Chicken Tempura  
HT   MC   Japanese   15mins

 

 

Serves    4       Hot  Poultry  Main Course  Dairy Free  Japan  Asia  Asian

 

 

Ingredients

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

 

 

Instructions

 

1. Preheat the  deep fat fryer to 190C, 375F.

 

2. In a mixing bowl,  whisk together the egg yolks and the cold water.

 

3. Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.

 

4. Coat the chicken strips in cornflour, removing any excess.

 

5. 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 immediately.

 

More Chicken Recipes  |  General Prep & Cooking Times   |  More Japanese Recipes

 

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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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