Best Chicken Tempura Pancakes Recipes

CHICKEN TEMPURA

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.

CHICKEN TEMPURA PANCAKES

Steps:

• Combine flour, egg, water. This should make a thin batter. Adjust ingredients as necessary.
• In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken.
• Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter.
• Heat oil over medium-high heat in frying pan.
• Pour 1/2 cup portions of mixture in frying pan. Cook for 3-4 minutes on each side, until golden brown and cooked through.
• Combine soy sauce, vinegar and sugar. Serve on the side with pancakes as a condiment.

BASIC TEMPURA

Steps:

• In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
• Batter is then used for dipping vegetables and shrimp in prior to placing in 350-degree oil. Cook until they turn golden brown and float.

EMERIL'S CHICKEN TEMPURA WITH PLUM SAUCE AND STIR-FRIED VEGGIES

Steps:

• 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 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
• 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.
• Plum Sauce:.
• In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
• Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
• Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
• Gingered Stir-Fried Vegetables:.
• In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
• In a large skillet or wok, heat the vegetable oil over high heat.
• Add the ginger and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
• Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
• Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
• Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.