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CDKitchen

Japanese Tempura Batter for Chicken Fingers
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: < 30 minutes

Ingredients:
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1 egg
1 cup water
1 tablespoon vegetable oil
vegetable oil, for deep frying

Directions:
In a medium-sized bowl, stir together the flour and baking powder.

In a small bowl, whisk together the egg, water, and oil until smooth. Stir the egg mixture into the flour mixture and mix just until a slightly lumpy and thick batter forms. Set the batter aside to rest for 10 minutes.

Meanwhile, heat 2-inches of oil to 350 degrees F in a deep pan.

Dip chicken pieces in the tempura batter. Coat the chicken completely and let any excess batter drip off. Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown.

Remove the chicken from the oil with a slotted spoon and let drain on paper toweling while you repeat the process with the remaining chicken.

Serve the chicken tempura hot with your favorite dipping sauces, if desired.

Recipe Location: https://www.cdkitchen.com/recipes/recs/506/Japanese_Tempura_Batter_for_Chicken_Fingers48837.shtml
Recipe ID: 3813

Nutrition:
per serving: 192 calories, 5g fat, 30g carbohydrates, 6g protein.

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