chicken tempura with curry powder

• metric
• u.s.

ingredients:

• 200 g boneless chicken breast or thigh
• 1 1/2 teaspoon curry powder
• oil for deep frying
• a little salt (optional)

coating:

• 1 egg
• 40 ml cold water
• 20 g flour

step 1:

Remove the skin of the chicken and cut into bite-size pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the chicken lightly with 1 teaspoon curry powder before applying the coating.

step 4:

With chopsticks, dip the chicken into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170 °C and deep-fry 3 or 4 chicken pieces 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken pieces in the same manner.