EASY CHICKEN AND VEGETABLE TEMPURA

Easy Chicken and Vegetable Tempura image

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

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Ingredients

1/4 cup honey
1/4 cup soy sauce
1 tablespoon chili garlic sauce
1 egg
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon salt
1 1/4 cups cold water
2 cups vegetable oil
1 red bell pepper, cut in thin strips
1 bunch broccoli florets and stalks, cut into 4-inch pieces (about 3/4 lb)
3/4 lb boneless skinless chicken breast, cut into long thin strips
3 green onions, thinly sliced on the bias

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