Serves
4 Hot Poultry
Main Course Dairy Free Eggless
Ingredients
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
Instructions
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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