Chicken Breast in Tempura

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Use a small whisk to whisk a coffee cup of tempura flour with an egg and a cup of water until there are no more lumps, then leave to rest for a while. Season with a little pepper, salt, cayenne pepper and Noilly Prat and whisk again.
Wash the meat, pat dry and cut into narrow strips approx. 10 cm long. Heat the palm fat in a pan at least 1 cm high.
Flour the chicken breast strips briefly, dip them completely in the tempura batter and place in the simmering fat. Turn several times until the strips are golden brown all around.
Drain the fat and serve.
If the other ingredients of the dish are not yet ready, the chicken breast strips can be kept warm in a dish in the oven at 70 °.
As a side dish, there are no limits to creativity, so you can serve Asian dishes with basmati rice and wok vegetables, or Italian with a spicy tomato sauce on tagliatelle with parmesan.

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