My mom use to make some of the best Tempura chicken. My only complaint use to be that when you would cut into it the Tempura would flake off. One day while she was sick, I made it for her. I decided to cut the chicken into bites before Tempura battering it. From then on thats how I’ve always made it.
I hadn’t thought about Tempura chicken in months. I was watching a movie where they got Chinese take out. I decided since I had a bit of time on my hands that I would try make Tempura gluten free.
As I was gathering up the need ingredients, I put some water in the freezer to be cold enough. After putting the oil on to heat up. I added the ice water to the beaten egg. Next sift in the WCWBF’s flour mix into the water/ egg mix. Stirring lightly being careful not to overmix.
Next you coat your chicken in the batter and then place it into your oil once its hot enough. Fry for about 2-3 minutes on each side or until perfectly golden. I was quite pleased that the batter was nice and light with air pockets even. It tasted amazing as well. So much so that I didn’t save any to share with Riley when he came home like planned. Oops.. maybe next time kid.
Now if I could just find a gluten free sweet & sour sauce. Or at least remember to have all the ingredients to make one myself.