Chicken Tempura with Sweet Peppers PRINT
- YIELD: 4 servings
Japan at home, with or without chopsticks.
|1⅓||lb boneless, skinless chicken breast, cut into thin strips (⅓''x1''),|
|2||cups mixed red, green and yellow peppers,|
|2||ActiFry spoons peanut oil, salt|
|2||ActiFry spoons soy sauce,|
|2||ActiFry spoons cognac,|
|½||Actifry spoon grated fresh gingerroot|
|3||tablespoons new onions,|
|2||ActiFry spoons cornstach,|
|1||Actifry spoon minced fresh gingerroot|
Cut the chicken breasts into strips, then dice the peppers. Prepare the marinade: mix the soy sauce, cognac and grated gingerroot.
Coat the chicken pieces with the marinade, cover for 30 minutes to marinate. Prepare the batter: mince the new onions. Beat the egg whites until stiff and mix with the cornstach. Add the salt, minced onions and minced gingerroot.
Heat the oil in the ActiFry. Roll the pieces of chicken in the cornstach, then dip in the batter and cook them in the hot oil. Remove them when golden brown and crispy. Drain for a few minutes. Fry the peppers for a little less than a minute. Put the fried peppers and the fritters on a platter.
Serve with soy sauce.