Tempura Chicken

I am always looking for quick and easy snack recipes for the kids when they are hungry at snack time. This tempura chicken is one of the easy recipes I turn to. Something the kids will enjoy and is filling too. Serve with egg fried rice, prawn crackers or even tempura vegetables. Tempura vegetables are delicious!!!! 

They are made the same way, just change the chicken for your favourite veggies. 

Preparation Time 10 minutes 

Cook Time 15 minutes 

Serves 4 people

Ingredients

500 grams chicken breasts- sliced into strips 

Salt and pepper- to taste 

2 tablespoons soy sauce 

150 grams flour 

30 grams corn starch 

150 ml carbonated water 

1 egg 

Instructions 

1. Marinate the chicken in salt, pepper and soy sauce. Set aside for 15 minutes. 

2. Place the flour and corn starch in bowl. Mix well. Chill it until ready to use. 

3. Heat oil for deep frying to 180c. 

4. For the batter: Beat the egg until smooth. Pour it over the chilled dry ingredients. Mix well. Add the soda water. There should still be a few pockets of dry ingredients. Add a couple ice cubes. Use the batter immediately. 

5. Coat the chicken in a thin layer of dry flour if you feel the batter will fall off. This didn’t happen when I made the tempura chicken, so I didn’t need to coat it in dry flour. 

6. Dip the chicken in the batter, let any excess drip off then fry the chicken off in batches for 4-5 minutes until light golden and crispy. 

7. Remove from the oil and serve immediately with soy sauce.