Japanese Tempura Batter for Chicken Fingers
 
for "the kid" 
try using a japanese type tempura batter for your chicken fingers. here is 
one 
from martin 
yan's chinatown cooking. 
 
japanese tempura batter 
 
1-1/4 cup  all purpose flour
2 tsp  baking powder
1   egg
1 cup  water
1 Tbsp  vegetable oil
  vegetable oil for deep frying
 
stir the flour and baking powder together in a medium bowl. whisk the egg, 
water, and oil in a separate bowl, just until blended. stir the egg 
mixture into the dry ingredients until a slightly lumpy batter forms. the 
batter should be thick enough to coat the chicken fingers. let the batter 
rest for 10 minutes. pour enough oil into a 2 qt. saucepan to 2" deep. 
heat over med. heat until 350f. dip the chicken into the batter and then 
immediately into the hot oil. deep fry until the batter is golden brown 
and the chicken is cooked through. remove with a slotted spoon and drain 
on a rack or on paper towel. mimi pass 
 
 
-- 
(ID: 12622) Mirror: rec.food.recipes: Sat, May 17, 2003


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