Tempura Chicken With Radish Salad
13 ingredients
4 steps
Ingredients
- 1/2 cup cornstarch
- 1 cup all-purpose flour, plus extra to dust
- 1 None egg, lightly beaten
- None None canola oil, to deep-fry
- 2 1/4 lb chicken wings
- 1/2 None small daikon radish, peeled, cut into matchsticks
- 1 None medium carrot, cut into matchsticks
- 2 None spring onions, cut into long thin strips
- 1 tsp fresh ginger, finely grated
- 1/3 cup lemon juice
- 1 tbsp light soy sauce, plus extra to serve
- None None steamed sushi rice, to serve
- None None wasabi, to serve
Directions
-
1Whisk together cornstarch, flour, 1 cup ice water and egg in a medium bowl.
-
2Heat oil in a large heavy-bottomed saucepan over medium-high heat. Dust chicken with flour then dip, 1 wing at a time, into batter to coat lightly. Deep-fry for 6-8 mins, or until golden and cooked through. Using a slotted spoon, transfer to paper towels to drain.
-
3Meanwhile, for the radish salad, combine radish, carrot, onions, ginger, lemon juice and soy sauce.
-
4Serve chicken with radish salad, sushi rice, wasabi and extra soy sauce.
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