Chicken And Vegetable Tempura
|Flour||2 Cup (32 tbs)|
|Baking soda||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Vegetable oil||2 Cup (32 tbs)|
|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)|
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 365Â°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.