Tempura Chicken (or Pork)



 
 
 
For the chicken or pork:
1 1/2 pounds chicken breasts or boneless pork chops, cut into 3/4 to 1-inch pieces
Garlic Powder

For the tempura batter
1/2 cup all-purpose flour
1/2 cup cornstarch
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon baking soda
1/4 teaspoon cayenne
2 egg whites
2 tablespoons canola oil
1/3 cup water or broth

Generously sprinkle your cut chicken or pork pieces with garlic powder, for at least 4 hours (or overnight if possible).


To make the chicken, fill a Dutch oven or cast iron pot with 3 to 4 inches of oil (I have found peanut oil works the best). Heat the oil to 375 degrees F, keeping a close watch on the thermometer, making sure not to exceed this temperature.

While the oil is heating, prepare the batter. Combine the flour, cornstarch, salt, paprika, baking soda, and cayenne in a large bowl. Add the egg whites, canola oil, and water and whisk until the mixture is thick and sticky . Stir the marinated chicken into the fry batter until every piece is completely coated.

Working in batches, fry the meat until crisp and golden brown, 2 to 3 minutes per batch. (The coated meat pieces will want to clump together in the oil, so I like to put in each piece one by one.) The oil temperature will drop to approximately 350 degrees, which is the temperature you should maintain while frying. Return the oil to 375 degrees in between batches.

Using a spider strainer ladle, remove the cooked meat to drain on a sheet pan lined with paper towels or a large brown paper bag. When all the chicken is fried, return oil to 375 degrees.

Add ALL of the fried chicken back into the hot oil for 30 seconds to 1 minute. The second fry will not only re-heat the chicken but make it extra crispy. Remove the chicken back to the sheet pan lined with fresh paper towels or a large brown paper bag. Season generously with kosher salt.

Serve warm chicken immediately with the your favorite sauce. If serving as an appetizer, you can put a toothpick through each piece. Reheat the chicken in the oven, if necessary.


Sweet and Sour Sauce

 1/3 cup white vinegar
    1 cup water
    2/3 cup sugar
    dash of Salt
    dash of Tabasco
    Cook over medium heat and add:
    1 tablespoon Cornstarch combined with 2 tablespoons water
    1/2 teaspoon Worcestershire sauce
   

Cook until it is bubbly and thick. Remove from stove and add 2 Tbsp. ketchup.This will stay good in the refrigerator for about a week.