Tempura Chicken and Veggies
A great appetizer, colorful and crisp. Tempura battered chicken, sweet potato, bell pepper, broccoli and cauliflower are fried and served with ketchup for dipping.
3⁄4 cup flour
1⁄4 cup yellow cornmeal
Salt and pepper, to taste
1 cup apple cider
Vegetable oil for deep frying
1 lb. boneless, skinless chicken breasts
1 large sweet potato, peeled and cut into sticks
1 red bell pepper, seeded and cut into strips
1 1⁄2 cups broccoli florets
1 1⁄2 cups cauliflower florets
Ketchup, for dipping
1. In a bowl, combine flour, cornmeal, salt, and pepper. Whisk in apple cider until smooth. Set batter aside.
2. Heat oil in deep fryer to 375°F. Cut chicken into wide strips. Working in batches, dredge chicken and vegetables in batter, letting excess drip off.
3. Per serving, deep-fry chicken and vegetables until golden and cooked through, 3-5 min.
4. Drain on brown paper and serve immediately, accompanied by ketchup.