Chicken Bites Tempura Style Recipes

EASY TEMPURA BATTER RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
• In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
• Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
• Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

CHICKEN BITES TEMPURA STYLE

Steps:

• 1. take a large mixing bowl add all dry ingredients, then add the water, mix until thick enough to coat mixing utensil
• 2. deep fryer or frying pan with 1 to 2 inches of canola oil is what I use, Take Chicken Breast Boneless Preferred, Cut Into Bite sized pieces,
• 3. heat oil to 350. Then take a fork and pick up chunks and dip 1 at a time. place in fryer until all have a nice golden brown appearance.

CHICKEN TEMPURA

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.

CRISPY HONEY CHICKEN

Steps:

• In a medium bowl marinate the chicken with salt, pepper, soy sauce and a tablespoon of cornstarch. Let it sit for at least 10 minutes.
• Take a wide plate, spread the remaining cornstarch and coat the chicken evenly all over. Repeat the same with the raining chicken pieces and keep it aside.
• In a medium bowl mix the ingredients to create tempura batter; flour, baking powder, water and egg whites until smooth.
• Add the chicken cubes and coat them well in the batter. Deep fry the chicken cubes for 4-5 minutes. Remove the fried chicken from oil and add the next batch.
• Once all the chicken cubes are fried , double fry the chicken again until golden and crispy.
• In a skillet add honey, corn or glucose syrup and soy sauce. Bring to simmer until the sauce turns bubbly (2-3 minutes)
• Add the chicken back to the pan, toss the chicken until coated with honey sauce.
• Finally sprinkle some sesame seeds and green onions, toss and serve while it is still warm.