Summary

Ingredients

• 2 piece (s) chicken breast fillet (s) à 180 g, without skin, fat and tendons
• 1 cup flour, (tempura flour)
• 1 egg (s)
• 1 cup water
• 1 pinch cayenne pepper
• 1 teaspoon vermouth, (Noilly Prat)
• salt and pepper
• Flour, for flouring
• Palm fat

Print Recipe Pin Recipe

Instructions

1. 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.
2. 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.
3. 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.
4. Drain the fat and serve.
5. 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 °.
6. 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.