Asian Tempura Chicken Recipes

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ASIAN TEMPURA CHICKEN



Asian Tempura Chicken image

A Thai-influenced Japanese-style dish. See my "Asian Dipping Sauce" recipe for accompaniment.

Provided by lamarb

Categories     Chicken Breast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1/2 boneless skinless chicken breast
3 tablespoons flour, divided
1 egg yolk
1/2 teaspoon salt
1/4 cup ice water
1 teaspoon fish sauce
1 teaspoon ketjap manis
1/2 teaspoon soy sauce
1 dried habanero chile, crushed
peanut oil, to fry in

Steps:

  • Place the chicken in a plastic bag and add the sauces and the pepper. Mix thoroughly and refrigerate over night. A vacuum sealer will cause the sauces to penetrate more deeply but is not essential.
  • Mix the egg yolk, 1 tbs flour, salt, and ice water to form a thick batter. Adjust wet or dry ingredient as necessary.
  • Cut the chicken into ¾ inch strips three inches long.
  • Dredge the chicken strips in the batter and then in the remaining flour.
  • Put about an inch of oil in a wok and bring to high heat. Gently and carefully slide the chicken in and cook, undisturbed, for two minutes. Once again, gently and carefully, turn the chicken and cook for one more minute.

Nutrition Facts : Calories 205, Fat 5, SaturatedFat 1.7, Cholesterol 223, Sodium 1840.9, Carbohydrate 19.2, Fiber 0.8, Sugar 0.6, Protein 19.1

CHICKEN TEMPURA



Chicken Tempura image

An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it's not as greasy or doughy as other tempura batter recipes!

Provided by Tony Arra

Time 55m

Yield 4

Number Of Ingredients 10

1 pound skinless, boneless chicken breasts
1 large egg, beaten
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon lemon juice
½ teaspoon paprika
½ teaspoon baking soda
1 pinch salt
½ cup chilled club soda
½ cup oil for frying, or as needed

Steps:

  • Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.
  • Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.
  • Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.
  • Transfer the batter into the shallow bowl sitting on ice water.
  • Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).
  • Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.
  • Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.1 g, Cholesterol 111.1 mg, Fat 6.9 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 272.6 mg, Sugar 0.3 g

MAMA'S ASIAN CHICKEN AND RICE



Mama's Asian Chicken and Rice image

A great orange chicken dish!

Provided by scarlett

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 6

Number Of Ingredients 17

⅓ cup warm water
¼ cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 ½ pounds skinless, boneless chicken breast halves, cubed
2 cups water
1 cup uncooked white rice
2 teaspoons cornstarch
2 tablespoons cold water
chopped green onions for garnish

Steps:

  • In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
  • Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
  • While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
  • Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

Nutrition Facts : Calories 347.2 calories, Carbohydrate 38 g, Cholesterol 69.2 mg, Fat 8.4 g, Fiber 0.6 g, Protein 28.3 g, SaturatedFat 1.7 g, Sodium 424.2 mg, Sugar 10.7 g

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