Chicken And Vegetable Tempura Recipe
Ingredients
2 cups flour
1 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon sugar
1 tablespoon vegetable oil,plus oil for deep-frying
2 eggs,beaten
1 1/3 cups beer
1 pound skinless,boneless chicken breasts,cut into 1-inch chunks
2 to 3 cups assorted raw vegetables,such as mushroom caps,broccoli or cauliflower florets,or zucchini chunks
Bottled tempura or teriyaki dipping sauce
Directions
1.In a mixing bowl, whisk together flour, salt, baking soda, and sugar. Whisk in 1 tablespoon oil, eggs, and beer until smooth. Batter will be thin. 2. Heat about 3 inches of oil in a deep-fryer or wok to 365°F. Dip chicken pieces and vegetables in batter to coat completely. Remove with a slotted spoon and let excess batter drip back into bowl. Fry in batches until crust is a rich golden brown and crisp and chicken is white throughout, 5 to 7 minutes. Drain on paper towels.
3. Serve immediately with dipping sauce on the side.
3. Serve immediately with dipping sauce on the side.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
