Serves 4     Hot    Poultry    Main   Course   Dairy Free   Eggless

75g/3oz Plain White Flour

125g/5oz Cornflour

2 tbsp Baking powder

Salt and Black Pepper

270ml/9fl.oz. Ice Cold Carbonated Water

Vegetable oil for deep frying

4 Chicken Breasts, cut into 2.5cm/1 inch very thin slices

Extra Cornflour

Oil for deep frying

1. Preheat the deep fryer to 190C, 375F. 

2. Place the flours, baking powder and water in a large mixing bowl, season with plenty of salt and black pepper and mix until blended. Do not over mix: there should still be little lumps of flour left as this adds to the texture of the finished tempura.

3. Dust the chicken slices in the extra cornflour then dip in the batter and fry in batches, for 2-3 minutes until golden brown. Drain on kitchen paper. Serve immediately.

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