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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Chunks
- 1 cup Tempura Or Similar Light Batter Mixed As Per Package Instructions
- 1/2 cups Sweet Thai Chili Sauce
- 1 cup Cucumber Cut Into 1 " Pieces
- 1/2 cups Chow Mein Noodles
- Salt To Taste
- Canola Oil, For Frying
- Green Onion, Green Ends Only, Sliced For Garnish
Method
- Heat approximately 2 1/2 of oil in a wok over medium heat until a small piece of bread dropped into the oil floats and bubbles.
- Mix the tempura batter according to package instructions in a shallow bowl.
- Put chicken pieces into the tempura batter, just enough for one batch at a time, and toss to coat.
- Then add chicken into the oil.
- Cook until the chicken is browned on all sides, roughly 5 to 6 minutes.
- When its done, remove the chicken from the oil using a slotted spoon and place it onto a paper towel lined plate.
- Salt to taste as the chicken is coming out of the oil.
- Continue cooking until all the chicken is done.
- When chicken is done transfer to a large bowl and toss with the Thai sauce, cucumber and chow mein noodles.
- Serve immediately garnished with the green onion.
