Tempura Chicken Fingers & Dipping Sauce

Name: Tempura Chicken Fingers & Dipping Sauce with Zesty Rice & Green Beans
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz Green Beans; 1/2 cup Rice; 4 tbsp Sweet Soy Glaze; 82 g Tempura Batter Mix; 1 Lime; 10 oz Chicken Cutlets; 1 tsp Sriracha; tsp Salt, tsp; tsp Black Pepper, tsp

with Zesty Rice & Green Beans

By Recipe0 System

No matter how old we get, we can never resist a juicy-crunchy chicken finger. No disrespect to the ketchup-dipped versions from our childhood—but this version’s got a few cheffy touches that make it extra special (and delicious). We coat the chicken in a light-as-air tempura batter, then fry for perfectly crispy and golden results. The dipping sauce gets an upgrade, too, combining sweet soy glaze with tangy lime juice and spicy sriracha. On the side, there’s rice laced with lime zest and buttery steamed green beans. Winner winner chicken dinner!

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/2 cup Rice
4 tbsp Sweet Soy Glaze
2 7/8 oz Tempura Batter Mix
1 Lime
10 oz Chicken Cutlets
1 tsp Sriracha
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Zest and quarter lime.

In a large bowl, whisk together tempura mix, 1/3 cup cold water (2/3 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
2

In a small pot, combine rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3

While rice cooks, in a small bowl, combine sweet soy glaze, a squeeze of lime juice, and sriracha to taste.

Place green beans in a medium microwave-safe bowl with a splash of water and a pinch of salt. Cover bowl with plastic wrap; set aside.
4

Pat chicken* dry with paper towels, then cut each cutlet lengthwise into three strips (like chicken fingers).

Add to bowl with tempura batter; stir until strips are evenly coated.

Line a plate with paper towels.
5

Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat.

Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated chicken in a single layer. Cook until golden brown and cooked through, 4-7 minutes on the first side and 4-5 minutes on the second side. TIP: To check for doneness, cut one strip in half.

Using tongs or a slotted spoon, transfer to paper-towel-lined plate. Immediately season with salt and pepper.
6

Microwave green beans until tender, 1-2 minutes. Carefully remove plastic wrap, drain well, and toss with 1 TBSP butter. Season with salt and pepper.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like. Season with salt and pepper.

Divide rice, green beans, and chicken strips between plates. Drizzle with any remaining sriracha to taste. Serve with sauce for dipping and remaining lime wedges on the side.

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