10 sweet chicken batter Recipes

sweet and sour sauce, crushed pineapple, sugar, diced tomatoes, undrained, white vinegar or rice vinegar (rice is better), onion, finely chopped, green pepper, finely chopped, soy sauce, ginger powder, cornstarch, chicken ball batter, flour, cornstarch, baking powder, baking soda, sugar, cold water, oil (for frying ), boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces), seasoning salt (optional)

frozen black-eyed peas, butter, smoked sausage, cut in 1/4-inch-thick slices, sweet onion, diced, poblano pepper, seeded and diced, all-purpose flour, white chicken chili seasoning mix, chicken broth, chopped cooked chicken, wild rice crust batter

boneless chicken breasts, overtly large poblano chilies, half a cup of shredded jack cheese, grated asadero cheese, spicey chorizo (cooked ), a deep-frying set up with veg. oil, sauce, very ripe plumb tomatoes, yellow onion, smoked chipotle peppers + 3 tbsp. of the adobo sauce, garlic, chicken stock, heavy cream, sweet white wine, roux blanc, olive oil, salt, cilantro splash, fresh cilantro leaves, olive oil, juice of 2-3 limes, tequila, batter, egg whites, half a cup of cerveza negra (but not guinness), a pinch of salt, flour, perhaps some milk of magnesia or rolaids

crushed pineapple, diced tomatoes, undrained, white vinegar, soy sauce, ginger powder, cornstarch, sugar, chicken ball batter, boneless chicken breasts , chucked, flour, baking powder, baking soda, cornstarch, sugar, cold water, oil (for frying ), seasoning salt (optional)

table salt, sugar, bone-in skin-on chicken pieces (cut breasts in half horizontally), cold water, unbleached all-purpose flour, cornstarch, ground black pepper, sweet paprika, baking powder, table salt, cayenne pepper, peanut oil

fresh or frozen corn kernels, minced garlic, diced onion, olive oil, minced jalapeno pepper, minced red bell pepper, low-sodium chicken stock, honey, salt, black pepper, fresh lemon juice, boneless, skinless chicken breasts, buttermilk, black pepper, all-purpose flour, paprika, salt, granulated garlic, onion powder, dry mustard, celery seed, olive oil

chicken broth, frozen butter beans, salt, pepper, sweet onion, diced, poblano chile, diced, olive oil, cornbread crust batter

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.