Spicy chicken tempura with Crozier Blue mayonnaise

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:

For the chicken broth

  • 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

For the blue cheese mayonnaise

  • 4 tablespoons mayonnaise
  • 100g Crozier Blue

To serve

  • 4 handfuls 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.

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.

Recipe Series: A Bird in the Hand

From the classic to the innovative, Gary O'Hanlon from Viewmount House shows us the versatility of poultry with some of his favourite recipes.
Recipes in this series:

Gary O'Hanlon

Gary O'Hanlon