chicken tempura

• metric
• u.s.

ingredients:

• 400 g boneless chicken breast or thigh
• salad oil for deep frying
• a little flour

coating:

• 1 egg
• 130 ml cold water
• 65 g flour

dipping sauce (optional):

• 200 ml bonito soup stock
• 50 ml soy sauce
• 30 g sugar

or salt (optional)

step 1:

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

step 2:

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

step 3:

Dust all the chicken lightly with a little flour before applying the coating (see Step 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 half of the chicken pieces about 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken in the same manner.

step 6:

You can use either dipping sauce or salt. To make the dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls.