Crispy chicken breast

Ingredients for 2 servings:

• 2 large boneless, skinless chicken breasts
• 50 g cornstarch
• 50 g flour
• 130 ml water, ice-cold
• 1 packet of baking powder
• salt and pepper
• Paprika powder, hot
• Oil (sunflower oil) or frying fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

like in a Chinese restaurant

There are two options here. You can either boil the whole chicken breasts in broth with your choice of seasonings until tender, or you can cut the raw meat into small pieces, which will then cook while frying. To make the batter, you mix cornstarch with flour and baking powder. Then add the ice-cold(!) water. The batter should be used quickly to achieve a crispy finish. This batter is called tempura batter. Season the meat with salt, pepper, and paprika, add it to the batter, and fry until the chicken pieces are golden brown. You can repeat the process if you like, for a double-battered dish, which will make them even crispier.