INGREDIENTS:

1 3/4 cups flour

1/4 cup cornstarch

1 tsp salt

1 tsp sugar

3 Tbsp vinegar

1 1/2 tsp baking soda

2 cups water

Crisco oil (enough to fill dutch oven 2 inches high)

2 lbs. chicken tenders (I sliced three semi-frozen chicken breasts. When semi-frozen, much easier to slice and no sliding on your board!)

SWEET & SOUR SAUCE INGREDIENTS:

1 cup sugar

1/2 cup vinegar, rice or white

1/2 cup water

3 tbsp ketchup

1 tbsp cornstarch

DIRECTIONS:

For the tempura chicken, get the oil hot (375°).

In large bowl, mix together the flour, cornstarch, salt, sugar, baking soda and water.

Dip the tenders in the batter, shaking off excess.

Fry the tenders in small batches for about 5 minutes; drain on paper towels.

Serve with the sweet & sour sauce (or sauce of your choice)

DIRECTIONS — Sweet & Sour Sauce:

In a small sauce pan, combine your sugar, vinegar and water.  Heat on medium until sugar is dissolved.

Meanwhile, in a small bowl stir together the ketchup and cornstarch.

Once the sugar mixture is dissolved, stir in the ketchup mixture.

Turn heat to medium high and bring to a boil.

Once mixture is boiling, and it rises to top of pan, remove from heat and cool.