chicken tempura

chicken tempuraHarry Wei

I’ve always been a huge fan of chicken wings – one of my guilty pleasures for sure. My wife hates them on the bone so instead of missing out on having them at home I get my fix now by making a little tempura batter, mixing in some Franks Hot Sauce and serving them with one of my favourite Irish cheeses. Addictive little things! You’ve been warned

Ingredients:

  • 4 chicken breasts, cut into 5 slices each
  • 200g flour
  • 50g cornflour
  • 320ml sparkling water
  • 1 teaspoon fi ne sea salt
  • ½ teaspoon ground white pepper
  • 150ml Frank’s Original Red Hot Sauce
  • 100g flour, for coating prior to going through the batter
  • Deep fat fryer with vegetable oil for cooking
  • 100ml Frank’s Hot Sauce to toss the cooked chicken in
  • 4 tablespoons mayonnaise
  • 100g Crozier Blue
  • 4 handfuls carrot and celery sticks

Method:

  1. Mix the flour, cornflour, salt and pepper together. Add the sparkling water and 50ml of Frank’s Hot Sauce, and mix well.
  2. Heat the vegetable oil to about 165°C in a deep pan or deep-fat fryer. Roll the chicken strips in the extra 100g flour, and pass through the spicy batter to coat. Deep-fry until golden and cooked through, about 4–6 minutes.
  3. Meanwhile blend the cheese and mayonnaise together in a food processor or simply mix with a whisk until blended (if you have a Thermomix, blend for 10 seconds on Speed 4). If you like it chunky, blend it by hand with a hand whisk.
  4. When the chicken is cooked, toss in a large bowl with the extra hot sauce and serve with a dollop of the blue cheese mayonnaise. Serve with carrot and celery sticks.

Tip: If you haven’t yet tried Frank’s Red Hot Sauce, go out and buy it immediately! It’s delicious.

Recipe credit: Gary O'Hanlon

Photography credit: Harry Weir