Family Tested & Approved
chicken breasts, boneless and skinless
water or light beer
CHICKEN: Wash chicken and pat dry with paper towel. Cut chicken into about 2 inch pieces, salt and pepper to taste.Set aside
POTATOES: Peel potatoes cut into about 2 inch pieces. Wash and pat dry on paper towel, sprinkle with salt and pepper to taste, set aside.
TEMPURA BATTER: Separate egg white and yolk. Beat egg white until frothy and light ( DO NOT OVER BEAT ).
White should be very liquid and should not reach the peak stage.
Fold all ingredients together beat until smooth.
Dips potatoes into flour then into tempura batter, (potatoes first)
When potatoes finish cooking set aside in a warm place. Dip chicken into flour then into tempura batter.( THE CHICKEN DOES NOT TAKE LONG TO COOK ).