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    Chicken Tempura Skewers

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    15indian
    This recipe provides instructions for making chicken tempura skewers. It involves cutting chicken into small pieces and coating them in cornstarch, then dipping them in a batter of egg, water and flour before deep frying until golden brown. Small potato balls are also deep fried to accompany the chicken skewers, which are served with soy sauce for dipping.

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    Chicken Tempura Skewers

    Uploaded by

    15indian
    19 views1 page
    This recipe provides instructions for making chicken tempura skewers. It involves cutting chicken into small pieces and coating them in cornstarch, then dipping them in a batter of egg, water and flour before deep frying until golden brown. Small potato balls are also deep fried to accompany the chicken skewers, which are served with soy sauce for dipping.

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    This recipe provides instructions for making chicken tempura skewers. It involves cutting chicken into small pieces and coating them in cornstarch, then dipping them in a batter of egg, water and flour before deep frying until golden brown. Small potato balls are also deep fried to accompany the chicken skewers, which are served with soy sauce for dipping.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    19 views1 page

    Chicken Tempura Skewers

    Uploaded by

    15indian
    This recipe provides instructions for making chicken tempura skewers. It involves cutting chicken into small pieces and coating them in cornstarch, then dipping them in a batter of egg, water and flour before deep frying until golden brown. Small potato balls are also deep fried to accompany the chicken skewers, which are served with soy sauce for dipping.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Chicken Tempura Skewers

    Yield: 4 servings

    Ingredients: 2 Boneless Chicken Breasts cup Cornstarch 1 Egg 1 cup very cold water 1 cup regular flour Salt and Pepper to taste Russet Potato Soy Sauce Method of Preparation: For the Chicken: 1. Cut into small pieces of about 1 bite. For Potato 2. Peel and use a scoop to make small balls. Deep fry the balls. Till golden and cooked.

    Lightly coat the chicken strips in the cornstarch, shaking to remove any excess. Set aside. In a large pot or wok, preheat the oil to 360o In a bowl, beat the egg with the cold water. Add the flour, salt, and pepper and mix lightly and quickly just until smooth. Dip the chicken into the batter, shaking to remove any excess. In bathes add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels.

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