Tempura Chicken Salad Recipe

• 1 egg white
• 3/4 - 1 c. ice water
• Salt to taste
• 2/3 c. all purpose flour
• 1 skinless, boneless chicken breast (2 halves)
• Oil for deep fat frying
• 2 sm. red potatoes, cooked, liquid removed & thinly sliced
• 3 c. (2 1/2 ounce.) washed, stemmed & torn spinach

1. In bowl, whisk egg white, 3/4 c. water, salt and flour.
2. Whisk till no large lumps remain.
3. Set aside for batter to rest.
4. Cut chicken breast into bite size chunks.
5. If batter is thicker than which of pancakes, add in additional 1/4 c. water.
6. Dip chicken pcs, one at a time, into batter, allow excess to drip off.
7. In heavy skillet or possibly pot, heat 1" oil to 375 degrees.
8. Drop chicken into warm oil.
9. Don't crowd.
10. When chicken coating turns golden and chicken pcs float to top of oil, remove with slotted spoon and drain on paper towel lined plate.
11. Season with additional salt.
12. In salad bowl, combine potato slices and spinach.
13. Top with chicken pcs.
14. Prepare dressing and pour over salad.
15. Toss gently but well.
16. Serve immediately.
17. Serves 2.

egg, water, salt, flour, skinless, red potatoes, torn spinach

Taken from cookeatshare.com/recipes/tempura-chicken-salad-39733 (may not work)