Tempura Fried Chicken
|Broiler fryer chicken||2|
|Cold water||1 Cup (16 tbs)|
|All purpose flour||1 1⁄4 Cup (20 tbs), sifted|
|Ground ginger||1⁄2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Oil/Shortening||2 Cup (32 tbs) (For deep frying)|
Cut chickens into serving size pieces.
Sprinkle with salt and pepper.
Refrigerate while preparing batter.
Beat egg until foamy in a medium size bowl.
Stir in cold water.
Sift flour, salt, ginger and cloves into same bowl and beat until smooth.
Chill at least 1 hour.
Add enough oil or shortening to a large heavy skillet to make a 2 inch depth when heated.
Heat to 360Â° on a deep fat thermometer, or until a cube of bread turns golden in 15 seconds.
Dip chilled chicken pieces into batter with tongs.
Hold over bowl several seconds to allow excess batter to run off.
Fry chicken, a few pieces at a time, turning often, until rich golden brown.
Transfer browned chicken to a shallow baking pan. (Do not stack in pan, keep in one layer.)
Bake in slow oven (325Â°) 15 minutes, or until chicken is tender when pierced with a fork.
Serve with duck sauce or spicy preserves, if you wish.