Emeril's Chicken Tempura With Plum Sauce and Stir-Fried Veggies

Recipe by alligirl
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READY IN: 40mins
SERVES: 4
YIELD: 4 entrees
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
  • In a large pot or wok, preheat the oil to 360 degrees F.
  • In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
  • Dip the chicken into the batter, shaking to remove any excess.
  • In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
  • Remove and drain on paper towels.
  • Plum Sauce:.
  • In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
  • Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
  • Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
  • Gingered Stir-Fried Vegetables:.
  • In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
  • In a large skillet or wok, heat the vegetable oil over high heat.
  • Add the ginger and cook, stirring, until aromatic, about 30 seconds.
  • Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
  • Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
  • Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
  • Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.
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