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Chicken And Vegetable Tempura

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Ingredients
  Flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Sugar 1 Teaspoon
  Vegetable oil 1 Tablespoon
  Vegetable oil 2 Cup (32 tbs)
  Eggs 2
  Beer 1 1⁄3 Cup (21.33 tbs)
  Boneless skinless chicken breasts 1 Pound
  Assorted vegetables 3 Cup (48 tbs)
  Sauce 1⁄2 Cup (8 tbs)
Directions

1.In a mixing bowl, whisk together flour, salt, baking soda, and sugar. Whisk in 1 tablespoon oil, eggs, and beer until smooth. Batter will be thin. 2. Heat about 3 inches of oil in a deep-fryer or wok to 365°F. Dip chicken pieces and vegetables in batter to coat completely. Remove with a slotted spoon and let excess batter drip back into bowl. Fry in batches until crust is a rich golden brown and crisp and chicken is white throughout, 5 to 7 minutes. Drain on paper towels.
3. Serve immediately with dipping sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Chicken
Servings: 
6

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