Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables Recipe

Name: Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tablespoon Essence, recipe follows; Peanut oil, for frying; Plum Sauce, recipe follows; Ginger Stir-Fried Vegetables, recipe follows; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried leaf oregano; 1 tablespoon dried thyme; 1 cup plum preserves; 4 teaspoons rice wine vinegar; 1 tablespoon minced shallots; 1 tablespoon light brown sugar; 1 teaspoon minced garlic; 1/2 teaspoon minced fresh ginger; 1/4 teaspoon red pepper flakes; Pinch 5-spice powder; 1/4 cup soy sauce; 1 tablespoon sesame oil; 1 teaspoon sugar; 3 tablespoons vegetable oil; 3 tablespoons ginger, minced

Servings: persons

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 tablespoon Essence, recipe follows
Peanut oil, for frying
Plum Sauce, recipe follows
Ginger Stir-Fried Vegetables, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
1 cup plum preserves
4 teaspoons rice wine vinegar
1 tablespoon minced shallots
1 tablespoon light brown sugar
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
1/4 teaspoon red pepper flakes
Pinch 5-spice powder
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
3 tablespoons vegetable oil
3 tablespoons 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

1
["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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

547

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Calories

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Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 35 ingredients. The key ingredients include: 2 whole boneless skinless chicken breasts, cut into strips, 1/2 cup cornstarch, 1 large egg, beaten, 1 cup very cold water, and more.

Yes, Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempura Chicken Fingers with Plum Sauce and Ginger Stir-Fried Vegetables

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