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Preparation:
Small chicken fillets are well cooked in 4 to 8 minutes of frying, but if you are using large pieces of chicken, half cook them, or pound them a little until they are thin.
Pour Martin's tempura seasoning package with a cup of cold water into a bowl and mix. Place the fillets in the spice solution for at least 20 minutes, then drain.
Put the powder of the Martin's dough in a container. Add one and a half pints of ice water to it slowly and mix until a paste with a high consistency is obtained. Wait 2 minutes until it reaches the required consistency.
After 2 minutes, dip the chicken fillets into the prepared batter so that they are completely covered with a layer of batter.
Cooking:
Fry the prepared fillets in a lot of hot oil on a medium flame until the desired golden color is obtained. The heat of the flame should be such that during the entire frying time, the oil boils slowly and the fillets take about 4 to 8 minutes to be completely cooked.
Property:
The prepared dough can be stored in the refrigerator for a day.
It is suitable for preparing Chinese chicken, puffed shrimp, fried mushrooms and fried onions.
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