Chicken Tempura in Rice Paper

Takes 30 minutes | Serves 4 |

Ingredients

200 g chicken breast
125 ml water
100 g flour
1 tbsp oil
0.5 tsp baking powder
0.5 tsp salt
100 g Panko breadcrumbs
500 ml oil for frying
150 g dried rice noodles
100 g red cabbage
1 whole mango
100 g carrots
50 g lettuce
2 cloves garlic
100 ml hoisin sauce
3 tbsp crunchy peanut butter
2 tbsp soy sauce
1 tsp sesame oil
1 tsp sugar
50 g peanuts
12 paper rice paper

Steps

Preparation

• Boil rice noodles, rinse with cold water, and drain.
• Slice vegetables, pickle carrots, and cut mango into sticks.

Peanut Sauce

• Fry chopped garlic until golden.
• Add hoisin, peanut butter, and soy sauce, mix well.
• Add water, simmer to desired thickness, season with sesame oil.

Chicken Tempura

• Cut chicken into 1x1 cm pieces.
• Heat oil in a pot.
• Mix water, flour, baking powder, and salt for batter.
• Dip chicken in batter, then in panko, and fry until golden.

Assembly

• Soften rice paper in lukewarm water.
• Place lettuce, add ingredients, roll tightly.
• Serve with peanut sauce.