Tempura batter is tricky, you will want to mix, mix and mix it till it so silky smooth, but resist! Lumpy tempura batter means good tempura batter! So here we go.
2lbs of chicken, cut into small pieces
tempura batter, follow directions on box. (tip-measure desired amount of liquid and let sit in the fridge for 30 minutes to make sure it's extra cold)
Half cup of flour
One lime
Oil for deep frying )the clearer the oil the higher the temperature will go!
Cut chicken into small pieces then I like to lightly dredge it in flour to insure the tempura batter really sticks, dip and batter and then deep fry. Drain and let sit. When you are halfway finished with the deep frying start juicing lime over chicken. While chicken is still warm garnish with Thai Basil.
It's so good!
optional, add some full fat yogurt to the lime juice and some rice and you will be in heaven!
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