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Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables (Emeril Lagasse) Recipe

Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables (Emeril Lagasse) Recipe

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Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables (Emeril Lagasse)

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Ingredients:

Serving

2 whole boneless skinless chicken breasts , cut into strips
1/2 cup cornstarch
1 large egg, beaten
1 cup very cold water
1 cup bleached all-purpose flour
1 tbsp essence , recipe follows
peanut oil, for frying
plum sauce , recipe follows
ginger stir-fried vegetables , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 cup plum preserves
4 tsp rice wine vinegar
1 tbsp minced shallots
1 tbsp light brown sugar
1 tsp minced garlic
1/2 tsp minced fresh ginger
1/4 tsp red pepper flakes
pinch 5- spice powder
1/4 cup soy sauce
1 tbsp sesame oil
1 tsp sugar
3 tbsp vegetable oil
3 tbsp ginger, minced
1/2 cup sliced carrots , cut on the bias 1/4 inch thick
1 1/2 cups snow pea pods, stringed
1/2 cup fresh thinly sliced, stemmed fresh porcini mushrooms
1/2 cup fresh thinly sliced, stemmed shiitake mushrooms
1/4 cup sliced green onions , cut on the bias 1/4-inch thick

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 Essence and mix lightly and quickly just until smooth. 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.
Serve the chicken with the Kicked Up Plum Sauce for dipping, and Gingered Stir-Fried Vegetables.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1319.94 Kcal (5526 kJ)
Calories from fat	330.17 Kcal
		% Daily Value*
Total Fat	36.69g	56%
Cholesterol	116.12mg	39%
Sodium	4929.14mg	205%
Potassium	842.71mg	18%
Total Carbs	186.67g	62%
Sugars	58.94g	236%
Dietary Fiber	16.74g	67%
Protein	64.79g	130%
Vitamin C	4.3mg	7%
Vitamin A	0.3mg	9%
Iron	5mg	28%
Calcium	96.7mg	10%

Amount Per 100 g
Calories	235.28 Kcal (985 kJ)
Calories from fat	58.85 Kcal
		% Daily Value*
Total Fat	6.54g	56%
Cholesterol	20.7mg	39%
Sodium	878.63mg	205%
Potassium	150.22mg	18%
Total Carbs	33.27g	62%
Sugars	10.51g	236%
Dietary Fiber	2.98g	67%
Protein	11.55g	130%
Vitamin C	0.8mg	7%
Iron	0.9mg	28%
Calcium	17.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.