How to Cook Chicken Tempura
This chicken tempura is a variation of the well known shrimp tempura.
Servings: 3 to 4 servings
- 1/2 kilo chicken breast cut into 1/2" x 1/2" strips.
- 1/4 tsp. ground black pepper
- 1/4 tsp. salt
- cooking oil for deep frying
For the tempura batter ingredients:
- 1 pc raw egg separate the yolk from the egg white
- 1 cup ice cold water
- 1 cup flour
- 1/4 tsp. baking powder
Tempura sauce ingredients::
- 1/2 cup fish or shrimp broth
- 1/4 cup soy sauce
- 1/8 cup rice wine
- 1 tsp. sugar
- 2 cloves minced garlic
- 1/4 cup grated radish labanos
How to cook Chicken Tempura:
In a bowl, beat the egg white until stiff and set aside. In a separate bowl, pour a cup of cold water and beat in egg yolk.
Mix the flour on the beaten egg yolk and add baking powder. Fold in beaten egg whites then refrigerate the batter for 2 hours.
In a deep frying pan, heat (medium heat) cooking oil just enough for deep frying.
Dip each of the chicken strips in batter then fry for one minute on each side or until golden brown.
Drain in an colander or paper towels. Serve with any dipping sauce you wish or you can also use the shrimp tempura sauce. To make the tempura sauce, just mix all the ingredients above.