I had bought a jar of plum sauce at the oriental supermarket a couple of weeks ago and have been trying to work out what i wanted to do with it. I decided to make a little chicken tempura and use it as a dipping sauce. I love the tempura and doing it got me over my fear of deep fat frying, unfortunately the sauce was extremely sweet but also very vinegary so I ended up getting my sweet chilli dipping sauce out. As well as that this didn't pass the husband test so this will be a dish for when I'm on my own sometime.
Again I researched a few recipes for the tempura batter, most of which were exactly the same, and also researched a few recipes for cooking chicken tempura specifically. I ended up doing the following:
2 chicken breasts, diced
1 egg, beaten
1 cup of COLD water
1 cup flour
1. Boil the chicken pieces for 5 minutes. Drain thoroughly and season with salt and pepper.
2. Heat oil (about 1.5-2" in depth) in a wok or deep pan.
3. Mix the beaten egg and cold water together. Stir in the flour gently, removing any lumps.
4. Dip each piece of chicken in the batter and cook in the oil for 4-5 minutes until crispy.