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chicken tempura Passover 

This is simply delicious and Passover friendly. We adapted the recipe from the cookbook A Taste of Passover. We tweaked it, with additional spices. 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 

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: 
Fish or vegetables can be substituted for the chicken. If you are using vegetables or fish, cut them in 2” pieces as well. For everyday tempura, we suggest broccoli, green beans, mushrooms, cauliflower..be creative! If using fish, tilapia makes a terrific tempura
Yield: 6-8 servings 

Recipes: Fish, Vegetables, Tempura, Kosher, Passover, Chicken

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Happy Chanukah
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KosherEye.com