EASY CHICKEN AND VEGETABLE TEMPURA
You don't have to go to a Japanese restaurant for fresh, crispy tempura. Make it yourself with this delicious recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
- In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
- In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
- In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
- Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.
Nutrition Facts : Calories 720, Carbohydrate 53 g, Cholesterol 75 mg, Fat 8 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 22 g, TransFat 0 g
CHICKEN TEMPURA ROLLS
These sushi rice rolls are delicious and are simpler to make than you think. An inexpensive bamboo mat and sticky rice are the keys to making these chicken tempura rolls. Your guest will really be impressed when you serve this scrumptious treat.-Taste of Home Test Kitchen,
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with 1/3 cup vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.), Bake chicken according to package directions; cool. Cut into long thin strips. In a large bowl, combine the juice concentrate, soy sauce, ginger, pepper flakes and oil; set aside 1/2 cup for serving. Add chicken to remaining orange mixture; toss to coat., Cover the sushi mat with plastic wrap. Spread 1/4 cup almonds in an even layer over plastic wrap to a 9-in. x 6-in. rectangle. Moisten hands with reserved vinegar mixture; press rice in a thin even layer over almonds., Arrange a small amount of chicken mixture, green onion, red pepper and orange strips about 1-1/2 in. from bottom edge of rectangle. Holding the bamboo mat, roll the rectangle away from you, being careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove mat; set tempura roll aside. Repeat, creating six tempura rolls. , Cut each into 1-1/2 in. slices. Serve with reserved sauce.
Nutrition Facts : Calories 100 calories, Fat 3g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 134mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY
Move over, chicken and waffles--there's a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It's a crowd-pleasing appetizer that comes together in 30 minutes!
Provided by Betsy Carter
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
- In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
- Add the chicken to the batter and toss to coat completely.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
- Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
- Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
- Serve the chicken bites warm with the sauce alongside for dipping.
- Enjoy!
CHICKEN TEMPURA
An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it's not as greasy or doughy as other tempura batter recipes!
Provided by Tony Arra
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.
- Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.
- Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.
- Transfer the batter into the shallow bowl sitting on ice water.
- Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).
- Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.
- Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.1 g, Cholesterol 111.1 mg, Fat 6.9 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 272.6 mg, Sugar 0.3 g
GLUTEN FREE TEMPURA BATTER
After almost 20 years without sweet & sour chicken balls, I had a eureka moment. I was cooking pancakes, when it dawned on me that the batter was almost thick enough for deep frying, and it browned nicely. All the other recipes I'd tried refused to brown. This batter fries up light and crispy.
Provided by Queen Bead
Categories Free Of...
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Mix dry ingredients in a bowl.
- Mix liquid ingredients in separate bowl.
- Combine dry and liquid ingredients and mix well. Let stand for 10 minutes.
- For chicken balls, dip 1/2" cubes of pre-cooked chicken in batter.
- Drop battered chicken balls into deep fryer preheated to 375°F.
- Cook until golden brown.
- As you are cooking the chicken balls, occasionally skim the stray bits of crisp batter from the oil. They make a wonderful crispy accent to a salad.
Nutrition Facts : Calories 323.5, Fat 27.7, SaturatedFat 6.3, Cholesterol 293.4, Sodium 1271.4, Carbohydrate 8.2, Sugar 3.3, Protein 11.1
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