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Ingredients
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Chili Chicken Ingredients
Method
Cooking Directions
Prepare the Chicken
Cut the boneless chicken breast into bite-sized pieces and season with salt, garlic powder, and black pepper.
Make the Tempura Batter
In a mixing bowl, combine cornstarch, rice flour, and ice water. Whisk until smooth to create a tempura batter.
Heat the Oil
In a deep frying pan or wok, heat vegetable oil over medium-high heat until hot.
Fry the Chicken
Dip each piece of chicken into the tempura batter, then carefully place them in the hot oil. Fry until golden brown and cooked through, about 4-5 minutes. Remove and drain on paper towels.
Prepare the Cucumbers
Slice the cucumbers thinly and set aside.
Serve
Arrange the fried chicken on a serving plate, drizzle with chili sauce, and garnish with sliced cucumbers and chopped green onions.