John Myers
Ingredients for 4 servings:
- 800 g chicken breast
- 100 g flour
- 100 g cornstarch
- 250 ml carbonated mineral water
- 1 egg(s)
- 1 tsp salt
- pepper
- Paprika powder
- some flour for dusting
- 2 liters of oil for frying
Instructions
Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
Sift the flour, starch, and salt into a wide bowl and mix together. Then whisk in the ice-cold water and egg. Slowly stir the egg-water mixture into the flour mixture until you have a nice, smooth batter. Use a whisk if possible. Place the batter in the refrigerator for 30 minutes. Cut the chicken breast into any pieces you like. Put some flour in a shallow bowl or plate. Add some pepper and paprika and mix together. Then toss the chicken pieces in the flour to make sure everything is well coated. Heat the oil in a pan. Dip the floured chicken pieces one by one into the mixed tempura batter and then place directly into the hot oil. Fry until golden brown, turning occasionally. When the pieces are done frying, remove them from the oil and let them drain on kitchen paper.
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