Mandarin Chicken
- Reviews 2
Ready In: 45 mins
Serves: 2
Ingredients
Tempura Batter
- 2 boneless skinless chicken breasts
- 1 cup flour
- 1⁄2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 2⁄3 cup ice water
- 1 egg
- yellow food coloring
- ice cube
Sauce
- 1 (14 ounce) can whole tomatoes, quartered
- 1⁄2 cup cider vinegar
- 1⁄2 cup chopped onion
- 1 dash cayenne pepper
- 1 cup sugar
- 1 slice fresh gingerroot
- 1⁄2 cup crushed pineapple
- 1⁄2 cup chopped green pepper
- 1 tablespoon soy sauce
Directions
- Tempura Batter:
- Chop chicken into bite size pieces.
- Sift together dry ingredients.
- Beat egg slightly and mix with ice water to which a few drops of yellow food coloring have been added.
- Add flour mixture and stir only until blended.
- Float ice cubes in batter, dip chicken and fry in deep fryer.
- Drain on paper towels.
- Sauce:
- Combine all ingredients.
- Bring to boil, simmer 20 minutes, covered.
- Thicken with cornstarch and water paste.
- Cover chicken with sauce.
- Serve over rice.
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