Chicken Tempura

Name: Chicken Tempura
Ingredients: 3 Tbsp. teriyaki or soy sauce; 3 Tbsp. teriyaki or soy sauce; ¾ cup cornstarch; 2 Tbsp. dry sherry; finely minced scallion, optional; 1 tsp. hot vinegar (see note), optional; 2 whole chicken breasts, skinned and boned (from fryers); 2 Tbsp. Hawaiian Teriyaki Sauce (Kikkoman) or plain soy sauce; ¼ tsp. freshly grated ginger (or the same amount powder); 2 Tbsp. Hawaiian Teriyaki Sauce (Kikkoman) or plain soy sauce; 2 Tbsp. Hawaiian Teriyaki Sauce (Kikkoman) or plain soy sauce; 1 quart peanut oil, approximately; 1 scallion, minced very fine; ½ cup cold water; 2 egg whites

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

Tempura is normally made with vegetables or sea food, but the method works splendidly if you use only the white meat of chicken and cut it in slices. Naturally, it must be boned and skinned. Any tempura must be eaten as soon as it is cooked, as the delicate cornstarch-batter crust soon wilts.

Ingredients

2 whole chicken breasts, skinned and boned (from fryers)
¼ tsp. freshly grated ginger (or the same amount powder)
2

Main course

Method

Flatten the breast fillets with the side of a cleaver or a rolling pin or whatever you have around. Cut them into pieces about three inches long and three quarters of an inch wide. Put them into a small bowl and sprinkle with the ginger, teriyaki or soy sauce, and the minced scallion. Cover and let stand for half an hour if possible.

Beat the egg whites slightly, then beat in the water.