I popped into Marks and Sparks the other day and while I was in there I had a little look at their fabulous gluten free range! Its definitely growing! (Good show M&S!)
My eyes stumbled on one of our favourite ‘naughty’ dinners from the range, tempura battered chicken with sweet chilli dipping sauce mmm! This time, I fancied making it myself to see if I could crack the secret to great tasting, crispy, puffy gluten and dairy free tempura batter…
I did it!!!
… and now I will share the recipe with you!
You will need:
- 1 1/2 cups gluten free plain flour
- 1 cup water
- 1 chicken breast per person
- 1 tablespoon oil
- 2 teaspoons baking powder
- 1 egg
- Sweet chilli sauce
- More oil (to deep fry)
- Chop your chicken breast into chunks, slices or however you want to serve them and set aside.
- In a mixing bowl, mix together the flour and baking powder until combined. Then in a separate bowl mix together the egg, water and oil.
- Now pour the egg mixture into the flour mixture and mix until the batter is free of lumps. Leave to rest for 10 minutes.
- While your batter is ‘maturing’ (as I call it) heat your deep fat frying oil up in a deep saucepan, or if you are using a deep fat fryer, heat it up to about 180 degrees. You can test the oil by dripping some of the batter into it. if the batter puffs up and starts to bubble, it is ready!
- When your oil is ready, and the batter too… dip your chicken into the batter so that it is completely covered (you may need to give it a little swirl) then carefully put it straight into the hot oil. Cook the battered chicken until golden brown (about 7-10 minutes) and repeat this process until all your chicken has been used up.
- Drain the chicken on a kitchen roll lined plate to soak up all the extra fat!
- Now just cook your noodles according to the packet instructions and add sweet chilli sauce to them for some extra flavour.
- Tuck in! We had a little bowl of sweet chilli sauce to dip the tempura chicken into, delicious!