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Recipe for :

Chicken Tempura
 

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

I asked to be able to feature more of their recipes as I consider that they have an excellent selection which are clearly laid out and interesting - making them one of the leading UK recipe sites.

Ingredients

2 Egg Yolks
210ml / 7fl.oz. Cold Water
100g / 4oz Plain Flour
4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
3 teasp Cornflour
Oil for deep frying

Method
  • Preheat the deep fat fryer to 190ºC, 375ºF.

  • In a mixing bowl, whisk together the egg yolks and the cold water.

  • Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.

  • Coat the chicken strips in cornflour, removing any excess.

  • Dip the flour-coated chicken pieces in the batter and deep fry for 2 - 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce (you will find a recipe for this at Recipes4us).

Serves 4

 
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