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Serves 4 Hot Poultry Main Course Dairy Free Japan Asia Asian
Ingredients
2 Egg Yolks
210ml/7fl.oz. Ice Cold Carbonated Water
100g/4oz Plain Flour
4 Large Chicken Breasts, cut into 3 teasp Cornflour Oil for deep frying
Instructions
1. Preheat
the deep fat fryer to 190C, 375F.
2.
In a mixing bowl, whisk together
the egg yolks and the cold water.
3. Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
4.
Coat the chicken strips in cornflour, removing any excess.
5. Dip the flour-coated chicken pieces in the batter and deep fry for 2-3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately.
More Chicken Recipes | General Prep & Cooking Times | More Japanese Recipes
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Metric/imperial users can do the same but the other way round - from cups to grams or ounces. |
