Skip to main content

Chicken Tempura


I love chicken fingers from my local Chinese restaurant. However, when I order from there I end up getting the chicken fingers, the shrimp, the teriyaki chicken, the teriyaki beef, crab Rangoon, egg rolls both vegetable and pork filled, fried rice, fried wonton strips, and orange chicken. In other words, it is quite the extravagance in terms of monetary and caloric cost. 

This is why I like to make these sorts of things at home. I do not pretend they are any healthier, but if I take the effort to make a whole batch of chicken tempura myself, I am less likely to wolf all of them down, and I would certainly never have the energy to whip up all of the other aforementioned goodies in a single night for a single dinner. Plus, all the effort makes them taste especially delicious.

It took me a while to find the perfect batter, one that is crispy on the outside and fluffy on the inside. I also had to experiment with oil temperature, and frying time, plus the thickness of the chicken. Thin strips fried in 350 degree F oil for 5 minutes yields the best results for me; fully cooked chicken and delicious, crunchy fluffy batter. Give this a try!


Ingredients:
2 pounds of chicken, sliced into thin strips
2 cups flour
1 1/2 teaspoons salt 
2 cups water 
3 tablespoons white vinegar
1 1/2 teaspoons baking soda
Peanut, corn, vegetable or canola oil, for deep frying

Method:
Either in a deep fryer or dutch oven fitted with a deep fry thermometer, preheat your oil to 350 degrees F.

Whisk together the ingredients until you have a smooth batter. Salt and pepper the chicken tenders. Dip each tender into the batter, then drop into the oil. Fry for 5 minutes, until deeply golden brown. Remove to a paper towel lined baking tray to drain the excess oil, and  then place on a baking tray in a 200 degree F oven to keep warm. Serve with duck sauce, sweet chili sauce, honey mustard sauce, chipotle aioli, barbeque sauce or even ketchup- Enjoy!


Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of