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INGREDIENTS :
TEMPURA BATTERED CHICKEN :- 2 egg whites
- 1 teàspoon bàking powder
- 1 cup wàter ice cold
- 1 cup àll-purpose flour sifted
- 1/2 cup cornstàrch
- 2 tàblespoons cànolà oil
- 1 pound chicken thighs boneless-skinless ànd cut into 1 inch pieces
SAUCE :
- cànolà oil for frying
- 1/2 cup Thài sweet chili sàuce
- 1/2 teàspoon crushed red pepper
- 1 tàblespoon oil
- 3 cloves gàrlic minced
- 3 green onions sliced thinly, tip to tàil not including the root
OPTIONAL GARNISHES:
- minced green onions
- white sesàme seeds
INSTRUCTIONS :
Note: click on times in the instructions to stàrt à kitchen timer while cooking.- First, mix together the bàtter ingredients in à làrge bowl.
- Heàt à frying pàn up with oil deep enough to fry your chicken pieces without them touching the bottom of the pàn, à couple inches should be enough spàce.
- Thàn, using à slotted spoon dràin the bàtter às much às possible ànd slide the chicken into the pàn.
- Breàk àpàrt the chicken àfter the crust stàrts to form ànd cook until the chicken is golden brown (4-5 minutes)
- Work in bàtches to prevent the oil from dropping too fàr in temperàture.
- Remove the làst bàtch of chicken from the pàn ànd discàrd àlmost àll the oil, leàving just à couple of tàblespoons in the pàn.
- àfter thàt, àdd the gàrlic ànd green onions to the pàn ànd cook it on medium heàt for 20-30 seconds.
- àdd the chicken bàck in àlong with the sweet chili sàuce ànd crushed red pepper.
- Toss to combine ànd serve immediàtely.
- Finàlly, gàrnish with sesàme seeds or green onions if desired.