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Chicken Tempura


For the chicken:
200 gr chicken thigh filet, cut into bite sized pieces
1 clove of garlic, diced
Salt and black pepper to taste
1 tbsp of soy sauce
For the tempura batter:
50 gr of flour, sifted
50 gr of cornstarch, sifted
1 tsp of baking powder
1 egg, beaten
100 ml of water
Serve with:
Hot Sauce Ultra


  • Season the chicken filets with salt, black pepper, garlic and soy sauce
  • Mix the tempura batter ingredients: the final result should be thick glue in consistency
  • Dip the chicken in the batter and deep fry for 4-5 minutes, until golden
  • Serve with Hot Sauce Ultra

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