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
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.