RECIPES OF JAPAN

Ingredients

10 oz

1 small piece

1 cup

1 tbsp

1 1/4 cups

1-1 1/2 tsp

Chicken breast (boned and skinned)
Ginger (peeled and grated)
All purpose flour
Baking powder
Water
Cayenne pepper
Salt
Peanut oil for frying

1. Cut the chicken breast into 24 strips, 3-by-1-inch
2. Arrange on a large platter or baking tray and sprinkle with grated ginger and refrigerate for one hour
3. In a small bowl, sift together the flour and baking powder
4. Whisk in the water until the batter is smooth
5. Season with cayenne and salt to taste and keep cold
6. In a deep, heavy saucepan, wok or deep-fat fryer, heat three inches of oil to 350 degrees F
7. Dip each piece of chicken into the batter and coat well
8. Carefully place one or two in the hot oil and cook until golden brown, for about 2 minutes
9. Remove with a slotted spoon or flat strainer and drain on a paper towel and keep warm
10. When ready to serve, skewer chicken pieces with sandwich picks
11. To serve, pour Roasted Peanut Sauce or Tempura Dipping Sauce into a small serving bowl
12. Arrange the skewers around the bowl and serve immediately