Tempura Chicken

  • Yield: 4 servings


Chicken and Vegetables:
4cups vegetable oil for frying
2-- eggs
2tablespoons cornstarch
1 1/2-- 2 pounds of chicken
1small cabbage or half large cabbage finely sliced
1-- onion finely sliced
4-- carrots finely sliced
3-- scallions (finely sliced 2" long)
4tablespoons ginger (finely chopped)
2tablespoons garlic (finely chopped)
1cup dashi
3/4cup rice vinegar
1/4cup mirin
1tablespoon organic cane sugar
4tablespoons soy sauce
pinch of japanese chili powder


For the chicken:
In a pot, heat up 4 cups of oil for frying.
-Cut the chicken into chicken nugget size pieces.
-Beat the eggs in a bowl.
-Add 2tbs soy sauce, the cornstarch, garlic and 2tbs of ginger.
– Mix well by hand.
– When the oil is hot, fry all the chicken pieces.
-Drain of oil and let cool on counter.

For the vegetables:
-In a bowl, add the sliced cabbage, onion, carrots, scallion and remaining ginger.
-Mix together the dashi, vinegar, mirin, sugar, and the remaining soy sauce . Combine with the sliced vegetables and let chill in the refrigerator for a half hour to 45 minutes, time permitting.
-When ready, in a bowl, add 1/4 of the veggies and dressing. Top with a 1/4 of the chicken and serve. Makes 4 servings.