Tempura Batter
Recipe: #6134
August 06, 2012
Categories: 5 Ingredients Or Less, One-Pot Meal, Kosher No Eggs, Non-Dairy, Vegetarian, Flour, more
"I use this batter to make chicken nuggets and strips it makes a really crispy batter, I think it could be also used for fish, if you like some extra flavor you could add in some of your favorite dry spices. this is enough batter for 1 pound of chicken"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (118 g)
- Calories 193.2
- Total Fat - 5.1 g
- Saturated Fat - 1 g
- Cholesterol - 52.1 mg
- Sodium - 204.6 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 1.1 g
- Sugars - 0.2 g
- Protein - 5.8 g
- Calcium - 184.9 mg
- Iron - 1 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Stir the flour and baking powder together in a medium bowl. Whisk the egg, water, and 1 tablespoon oil in a separate bowl until blended. Stir the egg mixture into the dry ingredients until a slightly lumpy batter forms. The batter should be thick enough to coat the chicken nuggets or strips. Let the batter rest for 10 minutes.
Step 2
Pour enough oil into a 2 qt. saucepan to 2" deep. Heat over medium heat until 350 degrees F. Dip the chicken cubes or strips into the batter and then immediately into the hot oil. Deep fry until the batter is golden brown and the chicken is cooked through. Remove with a slotted spoon and drain on a rack or on paper towel.
Tips
No special items needed.
2 Reviews
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