Chicken Tempura Pancakes Recipe
A plateful of temptation best describes this Chicken Tempura Pancakes recipe. I just love Main Dish recipes and this dish is my only favorite amongst them. It is always prepared with a focus on Chicken. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
1 whole large chicken breast, skinned and boned
1/4 pound bean sprouts
1 small zucchini coarsely shredded
3/4 teaspoon grated peeled gingerroot or 1/4 teaspoon ground ginger
Salad oil
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
Water
2 large parsley sprigs
1/4 cup soy sauce
1 tablespoon sugar
Directions
1. Cut chicken breast in half. With meat mallet or dull edge of French knife, pound each breast half to 1/2-inch thickness; then cut into matchstick-thin strips. In large bowl, mix chicken, bean sprouts, zucchini, and ginger; set aside.
2. In 10-inch skillet over high heat, heat 1/2 inch salad oil to 375°F. on deep-fat thermometer (or heat oil in electric skillet set at 375°F.). Meanwhile, prepare batter: In medium-sized bowl, with wire whisk or fork, mix egg, flour, salt, pepper, and 1 1/4 cups ice water. Into small bowl, measure 1/4 cup batter; reserve for frying parsley later. Pour remaining batter over chicken mixture; stir until chicken and vegetables are well coated.
3. Lightly grease 9-inch round plate; place half of chicken mixture on plate, spreading mixture to cover plate evenly. Slip chicken pancake into hot oil. Fry until golden brown, about 7 minutes, pressing pancake into oil with slotted spoon and turning pancake once during cooking. Drain pancake on paper towels; keep warm. Repeat with remaining chicken mixture to make a second pancake.
4. Dip parsley sprigs in reserved batter; fry in hot oil, about 3 minutes, until golden brown; drain on paper towels.
5. To serve, place each chicken pancake on warm dinner plate. Top each with a fried pars ley sprig. In small bowl, mix soy sauce, sugar, and 1/4 cup water
2. In 10-inch skillet over high heat, heat 1/2 inch salad oil to 375°F. on deep-fat thermometer (or heat oil in electric skillet set at 375°F.). Meanwhile, prepare batter: In medium-sized bowl, with wire whisk or fork, mix egg, flour, salt, pepper, and 1 1/4 cups ice water. Into small bowl, measure 1/4 cup batter; reserve for frying parsley later. Pour remaining batter over chicken mixture; stir until chicken and vegetables are well coated.
3. Lightly grease 9-inch round plate; place half of chicken mixture on plate, spreading mixture to cover plate evenly. Slip chicken pancake into hot oil. Fry until golden brown, about 7 minutes, pressing pancake into oil with slotted spoon and turning pancake once during cooking. Drain pancake on paper towels; keep warm. Repeat with remaining chicken mixture to make a second pancake.
4. Dip parsley sprigs in reserved batter; fry in hot oil, about 3 minutes, until golden brown; drain on paper towels.
5. To serve, place each chicken pancake on warm dinner plate. Top each with a fried pars ley sprig. In small bowl, mix soy sauce, sugar, and 1/4 cup water
