Batter-Dipped Chicken Tempura PDF Print E-mail
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Wednesday, 22 June 2011 15:08
2 cups peanut oil 3 whole boneless/skinless chicken breasts cut into 1” cubes 1 tsp garlic salt 1 tsp salt ½ tsp black pepper 1 cup Bisquick biscuit mix Batter: 1 cup Bisquick biscuit mix ½ tsp salt 8 oz flat room temperature...   2 cups peanut oil 3 whole boneless/skinless chicken breasts cut into 1” cubes 1 tsp garlic salt 1 tsp salt ½ tsp black pepper 1 cup Bisquick biscuit mix Batter: 1 cup Bisquick biscuit mix ½ tsp salt 8 oz flat room temperature beer 1 egg Prepare batter by combining ingredients; cover and refrigerate at least 1 hour Season chicken pieces with garlic salt, salt, black pepper Dip pieces into dry biscuit mix, then into batter; set aside Heat oil in wok to 375° temperature-about 5 minutes Place coated chicken a few pieces at a time into hot oil until golden brown (about 10 min.) Serve with hot mustard and sweet and sour sauce Serves 6
Last Updated on Friday, 26 July 2013 19:28