NOWCAST News 9 at 6:00
Watch on Demand
Advertisement

Cook's Corner: Chicken tempura with special sauce

Cook's Corner: Chicken tempura with special sauce
>> HI, I'M THE CFHE INSTRUCTOR AT LAKES REGION TECHNOLOGY CENTER. DAN I'M HERE WITH MELANIE ONCE AGAIN. SHE'S GOING TO SHOW YOU HOW TO MAKE CCKENHI TEMPURA WITH A VERY SPECIAL SAUCE. >> OK, SO THE FIRST THING YOU'RE GOING TO WANT TO DO IS TAKE YOUR CHICKEN BREASTS AND POUND IT SO IT'S AN SEEN THICKNESS ALL THE WAY AROUND. THIS WILL HELP IT CKOO CONSISTENTLY. AND YOU'RE GOING TO WANT TOUT C IT INTO AUTBO HALF-INCH SLICES. AND YOU'RE GNGOI TO DREDGE IT IN FLOUR. AND JUST MAKE SURET'S I THORGHOULY COATED IN FLOUR WITH NO EXCESS ON IT. AND NOW I'M GNGOI TO COAT THIS IN OUR TEMPURA BATTER. W NOIT'S A LOT EASIER TO COAT CHICKEN WHEN YOU HAVEUS JT YOUR PLAIN FINGERS, B FORUT THE SAKE OF DEMONSTRATION, I'M WEARING GLOV. I BRING IT OVER TO THE FRYER AND DROP IT INTO THE FRYER. AND I'M NOT GOING TO LET IT GO STRAIGHT AWAY OR ELSE IT WILL STICK TO THE BOTTOM. HOLD IT UNTIL I SEE IT STARTING TO FLOAT, AND ONCE IT FLOATS, I'M GOGIN TO LET IT GO AND LET THAT FLY FOR ABOUT THREE TO FIVE MINUTES. AND I HAVE SOME CHICKEN ORVE HERE THAT'S ALREADY BEEN COOD,KE AND IT'S STILL QUITE H.OT I'M GOING TO DUMP IT OUT TO MY LANDING SPOT TO DRAIN THE OIL OR GREASE. AND CLEANINGT, I I'M GOING TO STACIT UP. AND I THINK TTHA THAT LKSOO GORGEOUS. >> THATAKES M ME LOOK HUNGRY. >> YEP, AND THEN TSHI LITTLE SPOON, I'M PUTTING INY M SPECIAL SAUCE. WHEN I WAS TRYING TO MAKE THIS SWEET AND SOUR SAUCE, WE WERE SCOURING ALL OVER THE KITCHEN TO FIND PINEAPPLE JUICE, BUT WE COULDN'T FIND IT, SO WE HAD ACCESS TO SEOM CAPRI SUNS AND TRIED IT OUT, A IND THINK IT TASTES FABULOUS. >> I THINK IT TASTES BETTER. >> AND THERE YOU GO. CHKEICN TEMPURA WITH SWEET AND SOUR SAU.CE N>>ICE. SO OUR RESTAURANT IS COMPLETELY RUNNG,IN WE'RE ADJACTEN TO THE HIGH SCHOOL, AND OUR HOURS ARE TUESDAY, WEDNESDAY, AND THURSDAY FROM NOON TO 10.:3 WE'RE OPEN BY RESERVATIONS ONLY. 569-2922 IS OUR RESERVATION PHONNUE MBER. PLEASE CALL FOR A RESERVATION AND THE STUDENTS WOULD LOVE TO SERVE YOU. THANK YOU VERY M
Advertisement
Cook's Corner: Chicken tempura with special sauce
Pat Brideau, an instructor at Lakes Region Technology Center, and Melanie, a student at the center, show how to prepare chicken tempura with special sauce. Yield: 1 servingIngredients: 1 4oz Chicken breast 1 cup Flour 1 ½ cups flour for dredging 1 Egg yolk ½ tsp Salt 1 tsp Baking powder ⅔ cup Cold water ( set and adinal 2-3 tsp aside ) Oil for frying For the sauce 1 capri sun pouch (tropical pr fruit punch) ¾ cup packed light brown sugar ⅓ cup apple cider vinegar 3 tbsp ketchup 2 tbsp soy sauce For the slurry 1 ½ tbsp cornstarch 2 tbl cold water Cooking directions: To make the sauce Mix the Capri Sun with brown sugar the apple cider vinegar ketchup soy sauce together in a pot mix until everything is combined and put over medium-high heat until it boils. Stir the cornstarch slurry mixture in and bring to a simmer, continuously stir until it is thickened to your desired thickness. Move to a storage container and let cool Start by heating your oil to 350° fahrenheit, well that's heating up start by pounding your chicken so its and even thickness throughout. Cut into ½ inch sized strips To make the batter start by mixing the salt flour baking powder and Seasonings of your choice together then add your egg yolk beat it up before adding it to the mix* and your cold water. If the batter appears to be thick add an additional two to three teaspoons of water until it is slightly thicker than cake batter. *Check the oil temp to make sure it's up to temp*To begin dredging, take your chicken strips, put them in flour and shake off any excess, then dip your chicken a few strips at a time into the batter. Take the chicken and hold it as close to the oil as you can and hold it there until it starts to float. Once it starts to float you can release it and just let it fry. Fry for about 3 to 5 minutes until it's nice and golden and if you are unsure of the chicken being done you may always take a thermometer and check the inside to make sure it is cooked to an internal temp of 165°. Let Excess oil drip off and then plate and add the sauce.

Pat Brideau, an instructor at Lakes Region Technology Center, and Melanie, a student at the center, show how to prepare chicken tempura with special sauce.

Advertisement

Yield: 1 serving

Ingredients:

  1. 1 4oz Chicken breast
  2. 1 cup Flour
  3. 1 ½ cups flour for dredging
  4. 1 Egg yolk
  5. ½ tsp Salt
  6. 1 tsp Baking powder
  7. ⅔ cup Cold water ( set and adinal 2-3 tsp aside )
  8. Oil for frying

For the sauce

  1. 1 capri sun pouch (tropical pr fruit punch)
  2. ¾ cup packed light brown sugar
  3. ⅓ cup apple cider vinegar
  4. 3 tbsp ketchup
  5. 2 tbsp soy sauce

For the slurry

  1. 1 ½ tbsp cornstarch
  2. 2 tbl cold water

Cooking directions:

To make the sauce

Mix the Capri Sun with brown sugar the apple cider vinegar ketchup soy sauce together in a pot mix until everything is combined and put over medium-high heat until it boils.

Stir the cornstarch slurry mixture in and bring to a simmer, continuously stir until it is thickened to your desired thickness. Move to a storage container and let cool

Start by heating your oil to 350° fahrenheit, well that's heating up start by pounding your chicken so its and even thickness throughout. Cut into ½ inch sized strips

To make the batter start by mixing the salt flour baking powder and Seasonings of your choice together then add your egg yolk beat it up before adding it to the mix* and your cold water. If the batter appears to be thick add an additional two to three teaspoons of water until it is slightly thicker than cake batter.

*Check the oil temp to make sure it's up to temp*

To begin dredging, take your chicken strips, put them in flour and shake off any excess, then dip your chicken a few strips at a time into the batter. Take the chicken and hold it as close to the oil as you can and hold it there until it starts to float. Once it starts to float you can release it and just let it fry.

Fry for about 3 to 5 minutes until it's nice and golden and if you are unsure of the chicken being done you may always take a thermometer and check the inside to make sure it is cooked to an internal temp of 165°.

Let Excess oil drip off and then plate and add the sauce.