Polynesian Chicken Tempura

Serves: 4
Total Calories: 1,344


1 pound chicken breast boneless, skin removed
1/2 cup flour
1/2 cup water
5 tablespoons soy sauce
1/4 teaspoon baking powder
2 cups peanut oil or vegetable
3 carrots medium, cut in thin strips
2 onions medium, each cut in eighths
1 green bell pepper cut in 1-inch squares
1 teaspoon ginger root minced
2 garlic medium, minced
1 (15-ounce) can pineapple chunk in own juice, drained and juice reserved
1/2 cup chicken broth
1/2 cup plum preserves
3 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon red bell pepper crushed (optional)
Hot cooked rice (optional)


Cut chicken into 1/2 -inch cubes.

In a small bowl, blend flour, water, 2 tablespoons of the soy sauce and baking powder until smooth. Add chicken and toss until well coated.

In a wok or large heavy skillet over medium heat, heat oil to about 360°. Add a few pieces of coated chicken at a time and fry for 3 to 4 minutes or until golden, turning occasionally. Drain on paper towels, then transfer to a platter keep warm.

Remove all but 2 tablespoons of the oil. Add carrots, onions, green pepper, gingerroot and garlic. Saute over medium-high heat for 10 minutes or until golden. Add pineapple.

In a small bowl, mix reserved pineapple juice, chicken broth, jelly, remaining 3 tablespoons soy sauce, vinegar, cornstarch, sugar, salt and red pepper until smooth. Stir into vegetable-pineapple mixture. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened and glossy. Pour over chicken and serve immediately with rice.

Nutritional Facts:

Serves: 4
Total Calories: 1,344
Calories from Fat: 977

This Polynesian Chicken Tempura recipe is from the Fixin' Chicken 101 Ways Cookbook. Download this Cookbook today.

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