You are here: Home » Recipes » Tempura Chicken Tempura Chicken Yield 4 servings PrintEmail Ingredients Chicken and Vegetables:4 cups vegetable oil for frying2 -- eggs2 tablespoons cornstarch1 1/2 -- 2 pounds of chicken1 small cabbage or half large cabbage finely sliced1 -- onion finely sliced4 -- carrots finely sliced3 -- scallions (finely sliced 2" long)4 tablespoons ginger (finely chopped)2 tablespoons garlic (finely chopped)Dressing:1 cup dashi3/4 cup rice vinegar1/4 cup mirin1 tablespoon organic cane sugar4 tablespoons soy sauce pinch of japanese chili powder Instructions 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.