Wednesday, January 20, 2010

Tempura Batter

I got this from a ward cookbook. It works awesome! It tastes better than our favorite Chinese restaurant.
John Rating: 10!!

1/2 cup flour
1/2 cup cornstarch
1 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
2/3 c. cold water
1 egg
Several ice cubes

Mix together dry ingredients. In separate bowl, beat egg slightly and mix with cold water. Add flour mixture and stir only until mixed. (Should look like muffin batter) Add several ice cubes. Dip meat or vegetables and deep fry in hot oil until lightly browned, turning once. Drain on paper towel. Serve hot.

**You need precooked chicken and I found that cut, chilled chicken worked best for a nice crispy coating. You also need to make sure the chicken in well drained, almost "dry" so the batter will really stick to it.

**I also found that halving this recipe was plenty for my family.

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