Lately I've been beside myself just craving absolutely fatty take-out foods and typically junk. My waist line has absolutely suffered but I imagine thats just part of this foodie business. Its unfortunate but someones got to do it. Instead of digging up the take-out menu I decided to try my hand at this myself. Using my own quality ingredients not only am I controlling what my family is putting into their bodies but I'm saving money as well. So I'm always trying to remix restaurant favorites and make things at home for my family instead of begging my husband to go pick it up. (theres no delivery in the mountains, and the 30 minute drive home usually results in somewhat cold food)
This battered and fried tempura chicken is a take-out staple in my home. If we go for sushi my son gets "tempura chicken", if we go for Chinese food, he gets sweet and sour chicken. No matter what ethnicity this is showcasing as its really a fabulous way to go. Its good with any variety of sauces and doesn't necessarily have to be served with sauce at all. Neither of my boys are dippy people, so this was where the grown ups stepped up to the plate. (literally) My husband and I LOVE sauces, on just about everything. We're sauce fanatics, I cant think of a single restaurant we go to and don't order additional sauces. So for something special I served this chicken with my home made honey dijon mustard (made with spicy brown mustard this time) as well as an apricot jalapeno chutney (with a few teaspoons of curry powder added).
For this meal I also served rice and my variation of Everything Naan. Although it may seem like a hodge podge supper it was really a good one because making these foods myself gave me the opportunity to pick and choose all of the foods we wanted. Not only were we able to have a great spread but it was really comforting to know that the only additive was love and not mystery ingredients. I really appreciated the difference in flavors with such an old timey meal. Its somewhat nostalgic I'm imagining huge wads of pineapple or blazing red sauce but alas I have a home made chutney thats so perfectly spicy and a sweet and creamy honey mustard! Wow! Its such a good change of pace.
Tempura Chicken:
(For Gluten-Free simply substitute all purpose flour additional rice flour)
Batter:
1 egg
1 cup cold water
1/2 cup all purpose un-bleached flour
1/2 cup rice flour
approximately 2 pounds of boneless skinless chicken breasts cut into cubes
1/4 cup flour
* Oil for frying
In a deep fat fryer or large dutch oven/pot bring a few inches of oil to 350 degrees. You can test the temperature by placing the back end of a wooden spoon into the oil. If it bubbles its ready.
Prepare batter by mixing ingredients until lumps are removed. Rinse and dry chicken breasts, cut into 1-2" pieces (roughly). Toss with 1/4 cup of flour and shake to remove excess. Dip about half of the chicken into the batter and fry it. (you don't want to add too much or the oil will get too cold) Flipping the pieces of chicken over if needed. Cook about 4 minutes depending on the size of your chicken pieces. Remove and place on a tray lined with paper towels or a brown paper shopping bag. Serve immediately with desired sauces.
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