This recipe was in my 2nd cookbook and originated with my Aunt Rachel, who you can find every chag frying fresh tempura chicken right before usually a lunch Yom Yov Meal.
She would serve it with a giant salad and maybe a coleslaw and we couldn’t get enough of it.
Yes there was probably a sliced London broil too on the table, but I’m telling you, we all DEVOURED these chicken tempura nuggets she made. She couldn’t make enough.
Over the years I have coated & fried, literally everything in her KFP tempura batter. Some of my favorites besides her chicken is making onion rings, little corn dogs and even fish and chips with it. It’s so easy and gets us through any meal we just want something quick, FRESH, hot and delish.
For the Tempura Batter
4 eggs
3/4 cup potato starch
Pinch of salt & pepper
(I like to add a generous tsp each of dried parsley, onion and garlic powder)
Whisk everything together till batter is nice and smooth.
Coat whatever you’re gonna tempura first in a light dusting of potato starch and then in the batter.
Deep fry or shallow pan fry in hot oil till golden brown on both sides.
Drain on paper towels and then serve!
Find it online: https://sarahmlasry.com/best-tempura-batter-kfp/