WHAT IS CHICKEN TEMPURA RECIPES

Steps:

• In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with 1/3 cup vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.), Bake chicken according to package directions; cool. Cut into long thin strips. In a large bowl, combine the juice concentrate, soy sauce, ginger, pepper flakes and oil; set aside 1/2 cup for serving. Add chicken to remaining orange mixture; toss to coat., Cover the sushi mat with plastic wrap. Spread 1/4 cup almonds in an even layer over plastic wrap to a 9-in. x 6-in. rectangle. Moisten hands with reserved vinegar mixture; press rice in a thin even layer over almonds., Arrange a small amount of chicken mixture, green onion, red pepper and orange strips about 1-1/2 in. from bottom edge of rectangle. Holding the bamboo mat, roll the rectangle away from you, being careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove mat; set tempura roll aside. Repeat, creating six tempura rolls. , Cut each into 1-1/2 in. slices. Serve with reserved sauce.

Steps:

• Thinly slice chicken breasts into 1/2" pieces before transferring to a bowl.
• Mix together soy sauce, mirin, garlic powder, ground ginger, salt, and pepper. Pour over chicken and refridgerate for 15-20 minutes to marinade.
• Place ice in a large mixing bowl and then place a medium mixing bowl on top of the ice. Add the egg in and lightly mix it using chopsticks. Add in club soda and cake flour. Mix until just combined.
• Place corn starch in a bowl and then roll each piece of chicken in it to coat it. Once the chicken is coated, transfer it to the batter and make sure it is completely covered.
• Bring oil to about 350 degrees in a pot. Once hot enough, transfer about 2-3 pieces of the coated chicken into the oil to fry until crisp and golden on one side (about 2 minutes). Flip and continue to cook (about 2-3 minutes more).
• Transfer cooked chicken to a plate lined with paper towel to help keep it from getting soggy. Serve immediately.