White Mini Chicken Tempura Chinese Style

White Mini Chicken Tempura Chinese Style

Since these are pre-seasoned, there's no need for any sauce.
Tasty with grilled chicken seasoning!


Chicken tenders
4 (250 g)
@ Salt
1 teaspoon
@ Pepper
to taste
@ Sesame oil
1 tablespoon
@ Garlic (grated)
1 clove
@ Chicken stock granules
1 teaspoon
Dredging ingredients:
Cake flour
60 g
5 g
80 ml


1. Remove the sinew from the chicken tenders, then slice diagonally into 1-cm thick pieces. Combine the @-marked ingredients in a plastic bag, add the chicken, then massage in the seasoning. Store in the refrigerator for 30 minutes or more.
2. Here they are in the plastic bag.
3. Prepare the dredging mixture, dredge the chicken, then deep fry to a golden brown in oil heated to 180 °C.

Story Behind this Recipe

I had a craving for soft chicken nuggets.