Chicken Tempura
2 whole chicken breasts, boned, skinned, and cut in 1 inch cubes

2 T. shoyu (soy sauce)

1 T. catsup

1 T. MSG (optional)

1 t. salt

2 eggs

3/4 cup water

1/2 cup cornstarch

1/2 cup flour

1 cup Wesson oil



In bowl, place chicken and blend with MSG, salt, catsup and shoyu.  Marinate for 30 minutes or overnight.

Beat eggs, water, flour and cornstarch.  Stir until well mixed.  Dip chicken pieces in batter.  Heat oil in frying pan.  Deep fry chicken.  Carefully place chicken in a few at a time.  Cook to light brown.  Drain on paper towel.


Dipping sauce for Chicken

In a small bowl, stir together:

1/3 cup shoyu (soy sauce)

1 T. dry mustard

1 T. grated raw turnip



4-5 servings


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