Tempura Chicken

Name: Tempura Chicken
Total time: 600 s
Yield: 1 Person
Cuisine: British
Ingredients: 70 g Cornflour; 30 g Plain Flour; 80 ml Sparkling Water or cheap fizzy Lemonade 6 tbsp; 4 ice cubes (handful of Ice Cube's); 300 g raw Chicken Breasts; 1 whole small Plastic Bottle Sunflower Oil

Gary Waite @cook_20376404

Did use the Internet to come up with the Recipe for a tempura batter . I boiled the 300g of Chicken Breasts in boiling water for 10 minutes - was 2 Chicken Breasts at 150g each - could have boiled the chicken breasts for only 7 minutes

Gary Waite @cook_20376404

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Ingredients

10 minutes

1 Person

70 gCornflour
30 gPlain Flour
80 ml Sparkling Water or cheap fizzy Lemonade 6 tbsp
4 ice cubes (handful of Ice Cube's)
300 g raw Chicken Breasts
1 whole small Plastic Bottle Sunflower Oil

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Steps

10 minutes

1

Bring a Saucepan water too the boil and then place the whole 2 chicken breasts in the boiling water and then keep boiling away on the highest hob heat for 7 minutes and then allow too cool on a Dinner Plate etc.
2

Cut the cold cooked Chicken Breasts into equal sized strip's
3

Heat the cold Sunflower Oil up in a non-stick Wok etc. Place a cube of White sliced bread into the Sunflower Oil and then when it turns brown and crisp - turn the hob down too the lowest hob heat
4

Too make the Tempura batter. Place 70g Cornflour in a large metal Mixing Bowl and then add the 30g Plain Flour and then add One pinch of salt and then add the 4 ice cubes and then add the 80ml to 90ml fizzy Lemonade - stir with a metal Dessert Spoon and then place the cold cooked Chicken Breasts - strip's in the Tempura batter and then place in the Wok of hot Sunflower Oil and then up the hob too the highest setting and then deep fry for 3 minutes
5

Use a Slotted Spoon and transfer the cooked battered Chicken strip's onto some Kitchen Roll and then transfer too a clean and dry Dinner Plate