Tempura Beer batter recipe
1/2 cup flour1/2 cup tapioca flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon garlic salt
1 teaspoon white pepper
1 teaspoon baking soda
1 teaspoon baking powder
1 bottle alcohol free beer
In a large container add all ingredients, mix with a fork
1 1/2 lb fresh chicken breast, cut into bite size. Seasoned chicken with salt, garlic powder, black pepper, cayenne pepper, paprika, 1/2 tablespoon mushroom soy sauce, and 1/2 teaspoon seasoning sauce. Mixed well with my hands.
Pour seasoned/marinaded chicken into my beer tempura mixture.
Covered with lid and shook container so all the chicken were well coated with the batter. Set aside for 15 minutes.
15 minutes later, chicken were well coated.
Dipped chicken few at a time in all purpose flour.
In a deep pot filled vegetable oil half way. Heated pot on medium-high heat. When oil was hot. I fried them 5-7 at a time for 4-6 minutes until golden crisp. Lay them on cooling rack to get rid of excess oil. Placed on a clean plate and continued frying the rest of my chicken.