Chicken Tempura Polynesia

  • Yield: servings

Ingredients

Saucy Chicken Tempura with Island Rice and Caramelized Pineapple
1pound chicken tenderloins cut into 1/3" strips
2teaspoons kosher salt
1teaspoon fresh ground black pepper
1/2cup all purpose flour (for dredging)
1cup all purpose flour
1/4teaspoon salt
1 to 1-- 1/4 cups chilled seltzer water or club soda
-- Deep fryer or deep skillet
-- Peanut oil (for deep frying)
6slices fresh pineapple rings cut into halves (peel and center core removed)
1tablespoon sugar
3 to 4tablespoons chopped cilantro (set aside)
Island Rice and Beans
16ounces can pinto beans, drained and rinsed
2cloves garlic, chopped
2-- Jalapeno peppers, seeded and chopped
1large red onion chopped
1tablespoon olive oil
1tablespoon unsalted butter
1cup unsweetened coconut milk
1cup chicken broth
1cup quick cooking Royal Blend (texmati white, brown, wild & red) rice
1/2teaspoon kosher salt
1/2teaspoon crushed red pepper flakes
1/2teaspoon fresh grated black pepper
Citrus Sauce
1 1/2cups fresh orange juice
-- Juice from one lime
-- Zest from one lime
2tablespoons honey
pinch of crushed red pepper flakes (about 1/8 teaspoon)

Instructions

Preparation and cooking (50 – 60 minutes):

1. Prepare rice and begin cooking.
2. When rice is simmering, prepare chicken. Allow chicken to dry.
3. While chicken dries, prepare tempura batter and set aside for 10 minutes.
4. While tempura batter rests, prepare pineapple. Place pineapple in grill pan and sprinkle with sugar. Follow recipe directions.
5. Place ingredients for sauce in sauce pan and mix together. Cook as directed.
6. Heat oil for frying chicken.
7. Coat chicken strips with batter and fry as directed.
8. Keep chicken strips warm.

Assembling (5 minutes):

1. Place rice in a colorful serving dish.
2. Arrange chicken strips over the rice.
3. Arrange pineapple around rice.
4. Drizzle with citrus sauce.
5. Sprinkle with chopped cilantro.

This recipe makes four to six generous servings.

Note: Have a medium ripe banana on hand, and if there is any left over tempura batter, slice the banana, dip in batter and deep fry. Immediately upon removing from the fry pan, lightly sprinkle with sugar. Serve as a delicious side dish.

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