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Chicken fillet with vegetable tempura and Asian sauce
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
2 servings
Ticiane Pissollitto
@ticipissollitto- Ingredients
- Recipe
- Chicken fillet150 g
- Wheat flour20 g
- Corn starch20 g
- Chemical Yeast5 g
- Cold water to taste
- vegetables in battonet to taste
- Egg1 unit(s)
- Garlic2 unit(s)
- Soy sauce30 g
- Vegetable oil to taste
- Chives to taste
- Ginger to taste
- Refined sugar5 g
- Salt and pepper to taste
- Lemon30 ml
- Season the chicken with salt and pepper
- Prepare the tempura batter. In a bowl, sift the flour, starch and chemical yeast. Add the egg to the dry.
- Add the cold water little by little, in order to create a thick mass, but with a liquid appearance. Let it rest in the fridge for 1 hour.
- Heat the oil to 180 degrees, dip the vegetables of your choice 1 by 1 into the batter and let the batter drain quickly and fry until golden. Reserve on absorbent paper.
- Grill the chicken in a very hot pan, let it brown until it is cooked in the center without drying out. Reserve.
- Prepare the sauce in the same pan. Adding a drizzle of olive oil, garlic, soy sauce, lemon and sugar. Let it settle, correct the seasonings.
- Return the chicken fillet to the pan, cook for a few minutes, add the grated ginger.
- Serve the chicken fillet, drizzled with the sauce and garnished with the tempura. Finish with chives.
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