Tempura Chicken with Sweet and Spice Honey Orange Glaze
This recipe is similar to General Tso's Chicken, but it will also please people who don't generally like Chinese food, and it is very easy to make at home. It uses a basic tempura batter and a very easy glaze made with orange juice, honey, and red pepper flakes
Tempura batter is a very basic batter used in Asian cooking. It is similar to beer batter only it uses soda water instead of beer which results in a very light, airy crust being formed around your food when it is fried. Tempura batter doesn't last very long uncooked, but it can be made very quickly. Prepare your chicken breast by cutting into one inch pieces before you make the batter. Use one chicken breast per person you wish to serve. Also preheat oil for deep frying 375 degrees. You will need at least two inches of oil.
To make tempura batter you will need about a cup of flour, a pinch of salt, an eighth of a teaspoon of baking soda and about a cup of club soda. Mix the salt flour and baking soda, then mix it with the club soda until a batter is formed with about the same consistency of pancake batter. Add the chicken to the tempura batter and make sure all the pieces are well coated. Fry the tempura chicken until it floats and the batter is golden brown.
Note: This same tempura batter will work with seafood and vegetables as well.
While your chicken is frying is a good time to make a very simple orange glaze. All you need is one cup of orange juice, two tablespoons of honey, a slurry of corn starch (about one teaspoon of corn starch dissolved in roughly one teaspoon of water) and half a teaspoon of red pepper flakes. In a saute pan heat the orange juice, honey, and red pepper flakes until it starts to boil. Whisk in the cornstarch slurry to thicken the glaze. When it has a syrup like consistency cut the heat and transfer it into a large mixing bowl.
Toss the tempura chicken in the orange glaze until it is well coated. Serve over rice.
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