chicken tempura with soy sauce & curry powder

• metric
• u.s.

ingredients:

• 200 g boneless chicken breast or thigh
• 1 tablespoon soy sauce
• 1 tablespoon curry powder
• salad oil for deep frying

coating:

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

step 1:

Cut the chicken into bite-size pieces. Add the soy sauce in a bowl and soak the chicken 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 pieces lightly with the curry powder before applying the coating (seeStep 4).

step 4:

With chopsticks, dip the chicken pieces 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 a few minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken in the same manner.