Gluten Free Tempura Chicken with Sweet Chilli Sauce
Our award winning Sweet Chilli Sauce generously drizzled over crispy tempura chicken pieces made gluten free with rice flour.
500g chicken breast, cut into cubes
1 egg yolk, lightly beaten
1/2 cup icy cold water
1 cup rice flour
Rice bran oil for frying
1/2 cup Crunch Preserves Sweet Chilli Sauce
Steamed rice to serve
In a large wok add enough oil so the chicken won’t touch the bottom and heat over medium - high heat. Heat to 170°C or you can test by putting the end of a wooden spoon into the oil and if small bubbles appear around the spoon the oil is ready.
Whisk egg yolks and water together, add the rice flour and stir together using chopsticks or a fork. You want to keep the batter a bit lumpy.
Add chicken to batter, then cook in batches, shaking off excess batter before adding to the oil. Cook for 2-3 minutes until crispy on both sides, turn regularly as they cook.
Place hot chicken into a bowl, pour over sweet chilli sauce, toss to coat and serve with steamed rice.