CHICKEN TEMPURA AND BALSAMIC VINEGAR SAUCE

Prepare time=30-40 minutes

Level= Easy

Serve= 6

This homemade chicken tempura recipe has a wonderfully light and crisp batter.Also you can use the batter for vegetables,prawns, onion rings or anything you fancy. The key for perfect tempura is the batter, the temperature of oil and with this recipe is easy to make tempura batter and delicious, crunchy chicken tempura.

INGREDIENTS

500-600gr. Chicken breast, cut in long stripes

1 Cup and 1/2 Cup cold Beer ( 330 ml. Beer) or ( use cold mineral water, if desired )

1/4 cup cold water

3 cup all-purpose flour

1 tsp baking powder

3 tsp sea salt

1 tsp red pepper flakes

½ tsp back pepper, ground

1 tsp cumin

Sunflower oil for frying

FOR BALSAMIC VINEGAR SAUCE=

1 cup balsamic vinegar

½ cup water

¼ cup brown sugar

½ tbsp. cornstarch, diluted with 3 tbsp water.

Before place the balsamic vinegar, water and the sugar in a medium saucepan over the medium heat, stir and cook until evaporated %25 water. Add the diluted cornstarch in the saucepan and stir, cook until to thicken. ( it is like ketchup stiff-ness )Transfer to a serve bowl and let cool room temperature. Also this tasty sauce keeps in the fridge for about a week and you can make extra to drizzle over grilled meats.

Place Balsamic vinegar, brown sugar in a sauce pan and simmer.

Add the diluted cornstarch and cook

DIRECTIONS FOR CHICKEN TEMPURA

1-Season chicken stripes with a pinch salt, black pepper and red pepper flakes, set aside.

2- For batter first add dry ingredients and spices. Add the beer and cold water , mix well , if it is thickness add a little cold water to make the batter smooth.

3- Heat sunflower oil over high heat and lightly coat the chicken stripes in the batter, shaking to remove any excess and then fry, turning, until golden brown on all sides, 1-2 minutes. Remove and drain on paper towels.Serve immediately the chicken tempura with balsamic vinegar sauce or plum sauce or sweet-sour sauce, if desired.

Bon appetite!