Chicken & Vegetable Tempura by Chef Gulzar

Ingredients:

• Boneless chicken 300 gm
• Mix vegetables 300 gm
• Garlic paste 1 tbsp
• Oil for frying
• Salt to taste

For Tempura Dip:

• Chili garlic sauce 1 cup
• Dark soya sauce 4 tbsp
• Lemon juice 1 tbsp
• Icing sugar 1 tbsp
• Finely chopped garlic 2-3 cloves
• Finely chopped spring onion 2-3
• Roasted sesame seeds 2 tbsp

For Batter:

• Eggs 2
• Corn flour 1 cup
• Baking powder 1 pinch
• Cold water as required
• Salt as required
  

Method:

1. For tempura: Cut chicken into finely slices.
2. Now cut vegetables into finely slices and put garlic paste and salt.
3. For tempura dip: Mix all ingredients in mixing bowl nicely.
4. Then take it out in serving plate. Tempura dip is ready.
5. For tempura batter: Mix all ingredients in mixing bowl nicely, make thick batter and keep in freezer for 3-4 hours.
6. Then take it out when you fry tempura.
7. Heat oil in pan on medium flame.
8. Take out tempura batter from freezer.
9. Dip all ingredients in tempura batter, fry it and serve with dip.