Tempura Chicken with Roasted Peanut Sauce
10 ounces boned and skinned chicken breast
1 small piece of ginger, peeled and grated
1 cup all-purpose flour
1 tablespoon baking powder
1-1/4 cups water
1 to 1-1/2 teaspoons cayenne pepper
Peanut oil for frying
1 cup peanut butter
1/4 cup peanuts
1 tablespoon Thai curry paste (see Note)
1 cup ginger vinegar (see Note)
3 to 4 sprigs of cilantro, chopped
Cut the chicken breast into 24 strips, 3-by-1-inch. Arrange on a large platter or baking tray and sprinkle with grated ginger. Refrigerate for one hour.
To prepare the batter, in a small bowl, sift together the flour and baking powder. Whisk in the water until the batter is smooth. Season with cayenne and salt to taste. Keep cold.
To prepare the sauce, place peanuts on baking sheet and bake in a 350-degree oven until toasted, about 10 minutes. Let cool, then combine peanut butter, peanuts, Thai curry paste and ginger vinegar in a blender and puree. Add cilantro and blend just to incorporate. Set aside.
In a deep, heavy saucepan, wok or deep-fat fryer, heat three inches of oil to 350 degrees.
Dip each piece of chicken into the batter and coat well. Carefully place one or two in the hot oil and cook until golden brown, about 2 minutes. Remove with a slotted spoon or flat strainer and drain on a paper towel. Keep warm.
When ready to serve, skewer chicken pieces with sandwich picks.
To serve, pour the sauce into a small serving bowl. Arrange the skewers around the bowl and serve immediately.
Note: Thai curry paste is available in Asian specialty markets. Ginger vinegar can be found at specialty markets, or you can substitute rice vinegar.
Nutrition facts per skewer: 136 calories, 9 g fat, 2 g saturated fat, 10 mg cholesterol, 7 g carbohydrates, 7 g protein, 33 mg sodium, 1 g fiber
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