Okay--I know you already have the recipe for Mandarin Chicken, but I wanted to make sure this recipe is included on our recipe blog!
½ cup flour
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon monosodium glutamate (Accent)
1 teaspoon sugar
1 teaspoon salt
1 egg—slightly beaten
2/3 cup ice water
Yellow food coloring
About 3 boneless, skinless chicken breast halves
Cut chicken into small pieces (1/2 to 1 –inch pieces). Mix together all ingredients except chicken. Beat tempura sauce until smooth. Dip chicken in tempura batter and deep fry at 375°F. until done.
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon monosodium glutamate (Accent)
1 teaspoon sugar
1 teaspoon salt
1 egg—slightly beaten
2/3 cup ice water
Yellow food coloring
About 3 boneless, skinless chicken breast halves
Cut chicken into small pieces (1/2 to 1 –inch pieces). Mix together all ingredients except chicken. Beat tempura sauce until smooth. Dip chicken in tempura batter and deep fry at 375°F. until done.
The kids saw this picture, and I just happened to have some thawed chicken breasts in the fridge. So today between conference sessions we had this delicious dish! I don't put MSG in mine anymore though (isn't that bad for you?). Oh, and your pictures are absolutely incredible. I think Valerie should become a food editor/photographer!
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