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ingredients :
Ingredients for preparing tempura dough:
cold water 200 grams (1 cup*)
Chicken pieces 500 grams
Frying oil as needed
* The volume of each baking cup is 200 ml, almost equal to an empty glass.
Preparation :
Dry the chicken pieces with a clean paper towel.
Pour the powder of Benie Martin dough into a hollow container, add cold water to it and mix slowly until it becomes uniform and consistent.
Dip the chicken pieces in the batter until a layer of batter completely covers them.
Remove the chicken pieces one by one from the batter and coat them in panko and fry them in hot oil on a medium flame until the desired golden color is obtained.
Note: If the chicken pieces are small, they will be well cooked within 3 to 4 minutes of frying, but if they are larger, you should cook them half way before, or pound them a little until they are thin, or To fry with a gentler flame for a longer time.
Feature: Using this product, you don't need to flavor the chicken in advance.
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