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!)chicken fingers

rice vinegar cornstarch


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.

sauce (2)

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

ketchup 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.


2 Comments Add yours

  1. mistimaan says:

    Looks tasty


  2. Roxanne says:

    I’m definitely trying the chicken fingers!!! Everything looks so yummy on your blog!!! Thanks for sharing!!


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