Chicken Tempura

Ingredients

• 200 g spelt flour (Type 630)
• 1 packet baking powder
• Salt
• 1 egg
• 120 ml ice‑cold water
• Pepper
• 500 g chicken breast fillet
• 1 l vegetable oil (for frying)

Instructions

1. 1.

   Mix the flour with baking powder and salt. Beat the egg in a bowl and whisk it well with the cold water. Gradually pour the water‑egg mixture into the flour while stirring constantly, creating a smooth batter. Season with pepper. Cover the batter and let it rest for about 20 minutes.

2. 2.

   Cut the chicken into portions, season with salt and pepper. Meanwhile heat the frying oil in a pot. Dip each chicken piece into the tempura batter and fry until golden brown and crispy. Drain on kitchen paper. Plate the pieces on a dish or platter and serve, e.g., with ketchup.