Tempura Chicken With Radish Salad

• 1/2 cup cornstarch
• 1 cup all-purpose flour, plus extra to dust
• 1 None egg, lightly beaten
• None None canola oil, to deep-fry
• 2 1/4 lb chicken wings
• 1/2 None small daikon radish, peeled, cut into matchsticks
• 1 None medium carrot, cut into matchsticks
• 2 None spring onions, cut into long thin strips
• 1 tsp fresh ginger, finely grated
• 1/3 cup lemon juice
• 1 tbsp light soy sauce, plus extra to serve
• None None steamed sushi rice, to serve
• None None wasabi, to serve

1. Whisk together cornstarch, flour, 1 cup ice water and egg in a medium bowl.
2. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Dust chicken with flour then dip, 1 wing at a time, into batter to coat lightly. Deep-fry for 6-8 mins, or until golden and cooked through. Using a slotted spoon, transfer to paper towels to drain.
3. Meanwhile, for the radish salad, combine radish, carrot, onions, ginger, lemon juice and soy sauce.
4. Serve chicken with radish salad, sushi rice, wasabi and extra soy sauce.

cornstarch, flour, egg, canola oil, chicken, daikon radish, carrot, spring onions, ginger, lemon juice, soy sauce, rice, wasabi

Taken from recipes-plus.com/api/v2.0/recipes/27637 (may not work)