Tempura Chicken

Once again, those blasted cooking shows, specifically cooking competitions, have dictated a new recipe. I kept seeing fried this and Asian inspired that. So my brain went to tempura. Lucky for me, I had all these ingredients on hand and this little gluten free gem was born.

 

Tempura Chicken

 tempura chicken

 

Ingredients

 

Vegetable oil for frying

 

Batter

1 ½ cups Ice Cold Ginger Ale

1 ½ cups Gluten Free Bisquick

1 TBS Cornstarch

2 TBS Lemon Pepper Seasoning

2 TBS Garlic Powder

2 TBS Onion Powder

2 TBS Chili Powder

1 TBS Salt

 

Marinade

3 Chicken Breasts cut into 1 inch pieces

3 TBS Balsamic Vinegar

1 TBS Minced Garlic

1 TBS Freshly Grated Ginger

1 TBS Lemon Pepper Seasoning

1 TBS Onion Powder

1 TBS Salt

Milk to cover chicken

 

Directions

Combine all ingredients for the marinade in a covered container or zip top bag. Allow chicken to soak for at least 4 hours in the refrigerator.

Put the Ginger Ale in the freezer 15 to 20 minutes prior to preparing the batter so that it is cold but not frozen.

Heat at least 4 inches of oil in a large sauté pot over medium–high heat.

Whisk together all the ingredients for the batter in a bowl.

Remove the chicken from the marinade and put in the batter.

Carefully drop 1 piece of chicken at a time into the hot oil. Don’t put more than 5 or 6 pieces in at a time. (This is you don’t crowd the pot or bring the temperature of the oil down. The oil needs to be hot to get the right texture.)

Allow the chicken to cook for 3 to 5 minutes or golden brown. So that the pieces don’t stick together, use tongs to keep them separated for the first 30 to 45 seconds.

Remove chicken and allow to rest on a paper towel lined plate.

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