So walking through Tesco, hungry AF after walking (being dragged) four dogs on a local beach and then being hounded at to throw a tennis ball repeatedly, I saw a tempura batter mix packet. This inspired me to make the some posh AF chicken nuggets… But to maintain this small blogs well established and colossal reputation (I was told earlier it wasn’t opposite day) I have dubbed the ‘Tempura Chicken and Stir Fried Vegetables’.
The batter is best made on the thick side so it can better coat the chicken, too runny and it just slips off.
Tempura Chicken Bites
- 80g Tempura Batter Mix (can buy at tesco)
- 5g peri peri salt
- 5ml liquid smoke
- 5ml soy sauce
- 50ml Whole or Semi Skimmed Milk, ice cold
- 30ml Sparkling Water, ice cold
- 200g Chicken, cut into strips/chunks
- Enough oil to fill the bottom of your Wok an inch (I used sesame and sunflower oil mixed together roughly 30/70)
- 70g spiralised courgette
- 30g shiitake mushroom
- 30g tesco wild gilrolle mushroom
- 25g Leek
- 50g Green Beans
- 20g Asparagus
- Tsp ginger
- Tsp 5 spice
- 1 spring onion
- 1 large clove of garlic
Sweet Chilli Sauce to serve
Prepare the vegetables
Mix all the batter ingredients together and dust the chicken with cornflour
In a wok, over a high heat at approximately an inch of oil. Wait for oil to begin slightly smoking and add the chicken, dipping in batter mixture and shaking excess off of each piece as you add them.
Cook for 5 minutes.
(I shot the video above on my phone… sorry for the shoddy camera work)
Remove the chicken and place on a plate with a few sheets of kitchen paper. This helps remove any unwanted oil from them, as well as helping them crisp up a little more.
Pour out the oil and return wok to the cooker
add all the ingredients for the stir fry to the wok and cook for 5-8 minutes
Plate up and enjoy! This recipe makes two portions but I ate both as it was soooo good!