Golden, crisp, and impossibly light, this is Miguel Maestre’s take on the perfect tempura chicken.
Ingredients:
10 g kewpie mayo
200 cake flour -6 C from the freezer
1 cup cold soda water
1 chicken breast
1 chicken thigh
Method:
- With a sharp knife slice chicken breast and thigh same thickness as you would sushi, 0.5cm – 1cm
- Mix soda water and mayo, add flour. Save some to adjust consistency and enough to coat the chopsticks
- Mix with chopsticks slowly in a figure 8 movement, don’t whisk. Don’t worry if there are little lumps.
- Dust chicken in flour before coating in butter and fry in hot vegetable oil 170 degrees celsius for 3 min, turning both sides.
- Drain excess oil. Eat Warm