Chicken Thighs Tempura with Sautéed Snow Peas
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 20 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Chicken |
| Source: | Académie Culinaire |
Recipe ingredients
- 8 boneless chicken thighs, cut in half
- 1 1/3 cups (330 mL) flour*
- 2/3 cup (170 mL) cornstarch*
- 1 2/3 cup (410 mL) cold water
- Pinch of salt
- 1 cup (250 mL) sesame seeds
- As needed corn oil*
- 1 ½ cups (375 mL) snow peas
- 1 red pepper, cut into strips
- 2 Tbsp. (30 mL) Irresistibles soy sauce*
Preparation
Preheat the oven to 325°F (170°C).
Prepare the tempura batter by putting the flour and cornstarch into a bowl, adding the water and a pinch of salt. Mix well.
Coat the chicken thighs with the tempura batter and then the sesame seeds.
Heat the oil over high heat in a frying pan and cook the thighs until golden brown.
Transfer the meat to a baking sheet and set in the oven.
In an oiled pan over medium heat, sauté the snow peas for about 4 minutes or until tender.
Add the red pepper and soy sauce.
Sauté for about 2 minutes.
Serve with the chicken thighs.
Suggestion
Origin: Japanese
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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