Easy Chicken And Vegetable Tempura Food

VEGETABLE TEMPURA

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

CHICKEN TEMPURA

Steps:

• Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.
• Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.
• Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.
• Transfer the batter into the shallow bowl sitting on ice water.
• Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).
• Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.
• Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.

VEGETABLE TEMPURA

Steps:

• Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
• Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
• Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
• Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

SHRIMP AND VEGETABLE TEMPURA

Steps:

• Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
• Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
• Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.

EASY CHICKEN AND VEGETABLE TEMPURA

Steps:

• Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
• In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
• In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
• In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
• Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.

BASIC TEMPURA BATTER

Steps:

• To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

VEGETABLE TEMPURA

Steps:

• Combine the dashi, soy sauce, and mirin in a small saucepan. Place over medium heat. As soon as the dipping sauce comes to a boil, turn off the heat.
• Combine the yolks and water in a bowl, mixing until they're incorporated, then add the ice cubes (the "wet" part of the batter). In another bowl or container, add the flour (the "dry" part of the batter).
• When you're almost ready to cook the tempura, reheat dipping sauce over low heat. Grate the daikon on the coarsest side of a box grater. Squeeze out excess liquid and set aside. Grate the ginger finely and set aside. Keep the sauce warm while you prepare a tempura cooking station.
• To prepare a tempura cooking station, beside your burner, arrange the vegetables, a plate with the ½ cup of cake flour, and the wet and dry parts of the batter. Also, ready a tray lined with paper towels or newspaper to absorb the excess oil from the cooked vegetables, and the tools you'll need: chopsticks, a metal strainer, and a candy thermometer, if you have one. Place a cooking vessel on the burner; use one with a uniform size to heat oil evenly, like a large cast-iron skillet or Dutch oven (don't use a wok). Add the vegetable oil and sesame oil.
• Heat the oil to 360°F over high heat. When the oil has reached 360°F, prepare to cook the vegetables in batches. Be careful not to overfill the skillet, which will lower the cooking temperature; use, at most, half of the surface area of the oil to cook. While the tempura is cooking, check the oil temperature with a candy thermometer. Regulate the heat to maintain a constant 360°F oil temperature. If the oil is too hot, the tempura will burn; if too low, the tempura will come out soggy and greasy.
• When you're ready to cook the tempura, quickly add the flour (the "dry") to the liquid (the "wet"), in one shot. Hold 4 chopsticks together, the tips pointed down, like you're grabbing a bottle. Stab at the batter with the chopsticks, mashing down again and again to combine the dry and wet parts. Do not stir; you barely want to mix the batter. Mix for about 30 seconds, or until the batter becomes loose and liquidy, with the consistency of heavy cream. It should be lumpy, with visible gobs of dry flour floating in the liquid, and with unmixed flour sticking to the sides of the bowl. Remember, if you overmix the batter, you'll ruin it.
• Lightly dredge the vegetables in the reserved cake flour, then dip into the batter. Immediately lay the vegetables in the hot oil. Working in batches, deep-fry the harder vegetables like sweet potato, carrot, or lotus root first, for about 3 minutes, until the vegetables turn golden brown. Transfer the vegetables to the prepared tray to drain excess oil. Repeat with the other vegetables. Cook softer vegetables like asparagus, broccoli, and pumpkin for about 2 minutes. For shiso leaves, dredge only one side of the leaf with flour, and cook for about 1 minute.
• Serve the vegetable tempura with the grated daikon and ginger on the side of the warmed dipping sauce. When you're ready to eat, add the daikon and ginger to the dipping sauce and dip the tempura into it.

VEGETABLE TEMPURA

Steps:

• Mix the salt, flour, and water together until smooth and no lumps. (Use cold because it helps the batter/veggies absorb less oil).
• Place in freezer.
• Prepare vegetables by peeling and slicing.
• Pour the oil into a pan and heat over medium heat.
• When oil is hot, dip veggies in batter then oil.
• Fry until lightly browned.
• Do small amounts at a time. It will be less messy and much easier to manage.