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- Source: Emeril Live EM1F55e
- Dish Type: Entree
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Tempura Chicken Fingers with Plum Sauce and Ginger Stir Fried Vegetables
Instructions
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 360 degrees F.
In a bowl, beat the egg with the cold water. Add the flour and Essence and mix lightly and quickly just until smooth. Dip the chicken into the batter, shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels.
Serve the chicken with the Kicked Up Plum Sauce for dipping, and Gingered Stir-Fried Vegetables.
Yield: 4 servings
Ingredients
- 2 whole boneless skinless chicken breasts, cut into strips
- 1/2 cup cornstarch
- 1 large egg, beaten
- 1 cup very cold water
- 1 cup bleached all-purpose flour
- Peanut oil, for frying
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