Tempura batter = 1/2 cup flour, 1/2 cup cornstarch, 1 large, well beaten egg (makes the batter puff), 1/2 tsp. salt.
Dip whaterver in it, making sure that whatever you dip is dry so the batter will stick. This batter works well for fish, chicken, chunks of cheese, cauliflower, broccoli, etc.
I take chicken, bone and skin it, cut it into cubes and stir-fry with a little salt, a tbs or two of sunflower or peanut oil, a half dash of Chinese five-spice powder, and a splash of low sodium soy sauce (brighter flavor, less salt0
The meat should be just very lightly browned and taken from the pan. Toss it all into the tempura batter, stir to ensure even coating, drop pices into hot oil and deep-fry until golden. Serve with sweet & sour sauce and whatever else you want.
As for the frying and baking technique, another great flavor is to season some flour with garlic, oregano, sage, a touch of ginger, salt, and pepper. For a bit of zing, add red-pepper to taste. put it all in a large plastic zip-lock type bag.
Make an egg-wash and dip the chicken (boneless, skinless, strips, bone-on, cubes, however you want it) into it. Place the chicken into the bag, just a few peices at a time, and then shake off excess coating (in the bag) and place in two inches of hot oil. Cook on all sides until lightly browned. Place on a foil lined cookie sheet and bake at 360 for about forty minutes, depending on the amount of chicken. The chicken has a light, crispy coating and will squirt you with juice when you bight into it. So have napkins ready. :D
This is my preferred method for cooking chicken, except of coarse when I've got the Webber Charcoal grill fired up.
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