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 chicken tempura Passover

This is simply delicious! We adapted the recipe from the cookbook A Taste of Passover. We tweaked it, adding additional spices for even more layers of flavor. . It is sooo good, that we plan to make it a festive staple in our home.

2 lbs. boneless chicken cut into 2” pieces (un-pounded)
½ cup Matzo Meal or Panko crumbs
¼ cup Potato Starch
¼ tsp. baking powder
½ tsp. salt
¼ teaspoon black pepper
½ teaspoon paprika
¼ teaspoon each garlic powder, cayenne
8 ounces unflavored seltzer
vegetable oil - such as Safflower 

Soy Ginger Dipping Sauce (recipe below)

Directions

Preheat about 2 inches of oil in a 2-quart deep pot until the oil reaches 375 degrees. Mix the dry ingredients in a bowl; add the seltzer and stir gently until incorporated. With tongs, dip each piece of chicken in batter and drop into the oil. Fry about 2-3 minutes until tempura looks light brown. Remove with slotted spoon or spider strainer, and place on a paper towel to drain. Serve with sweet or spicy duck sauce.
Reheat uncovered in a 200 degree, just until warm. 
Notes: 
If you are using vegetables, cut them in 2” pieces as well. For everyday tempura, we suggest broccoli, green beans, mushrooms, cauliflower..be creative! 
Yield: 6-8 servings

Everyday Soy Ginger Dipping Sauce - by Alton Brown
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons finely grated ginger
2 tablespoons chopped green onion
2 medium cloves garlic, minced
2 teaspoons sugar
1 teaspoon sesame oil

Directions:

Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura. Yield: 1 cup 
Recipes: Fish, Vegetables, Tempura, Kosher

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