Tempura 'Valley House' chicken skewers

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8- 12" Wooden skewers
24 oz Valley House Chicken breast (cut into 2 oz strips)
1 tbsp ground garlic
1 tbsp ground ginger
½ cup coconut cream
1 tsp black sesame seeds
2 tbsp chopped cilantro
1tsp ground Szechwan chili
1tbsp Soya sauce

1.5 cup all purpose flour
1.5 tbsp cornstarch
1 large egg
1 can club soda
1 tbsp chicken base

Procedure: (chicken)
Combine all the ingredients and allowed the chicken to marinate for 2 hours.
Soak the wooden skewers in water before utilizing.
Utilize one chicken strip per skewer horizontally making sure the chicken is securely placed.
Once the chicken has been skewer set aside with some of the leftover marinate without getting the open wooden side full of marinate.

Procedure: (Batter and frying)
In a heavy pot or home deep fryer, pre-heat vegetable oil to 365o F.
For the batter combine all dry ingredients, then slowly incorporate the liquid ingredients and mix until the batter is free of lumps.
Dip each chicken skewer individually into the batter allowing it to drip any excess batter Fry the chicken skewer until golden brown ,this should take 2- 3 minutes.
Before serving rest the skewer onto a sheet of paper towel to remove any extra oil.
Place on a platter and drizzle the Warm Grapefruit and Sesame Vinaigrette.

Warm Grapefruit and Sesame Vinaigrette
1 cup freshly squeezed grapefruit juice
The zest of a grapefruit
¼ cup rice wine vinegar
¼ cup vegetable oil
1/4 cup sesame seed oil
2 tbsp honey
1 tbsp chopped cilantro
1 tbsp fresh limejuice

Zest and juice the grapefruit according to amounts in recipe.
In a bowl whisk all the ingredients and set aside.
Before serving heat in a pan, just to add a bit of temperature then drizzle on top of the Tempura Valley House chicken skewers

Chef Luis Clavel
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