Secret Tempura Combo


Secret Tempura Combo

Secret Tempura Combo
20 Min

Ready for an incredible recipe to help you celebrate the big games taking place in Japan this year? Good! Our recipes for Secret Tempura Combo is really going to take home the gold in the hearts of all your family and friends. An easy recipe to serve as a side or appetizer, this nod to Japanese cuisine is something you won't want to miss. 

What You'll Need

  • 2 1/2 cups pancake and biscuit baking mix
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 1/4 cup club soda
  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
  • 1 bunch broccoli, cut into florets
  • 1/2 pound whole fresh mushrooms
  • 1 zucchini, cut into 1/2-inch chunks
  • 3 cups vegetable oil for deep-frying

What to Do

  1. In a large bowl, combine baking mix, cayenne pepper, garlic powder, and salt. Add club soda; mix well. Add remaining ingredients except oil; toss to coat completely.
  2. In a soup pot over medium-high heat, heat oil until hot but not smoking. Place coated chicken and vegetables in hot oil one piece at a time. Cook 4 to 5 minutes, or until coating is golden brown. Remove with a slotted spoon and drain on paper towels. Continue until everything is cooked, discarding any remaining batter.
  3. Serve immediately, or keep warm on a baking sheet in a low oven.

Mr. Food Test Kitchen Tips!

  • If the batter thickens, just add a little more club soda to get it to the proper consistency.
  • We recommend you serve this with another favorite, our Asian Cabbage Salad!
  • Looking for more Asian flavors? Make our Orange Duck or our Chinese Almond Rounds!

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didn't really care for this because as simple as onion rings couldn't get batter to stick, used it thick and thin. Deep frying it came off. Can anyone help....Jean C

Make sure vegetables are dry and try coating in flour first then batter and fry.

We used to make a similar batter for dipping meat in for our fondue 40 years ago. Brings back fond memories.

I thought tempura batter was made with corn starch. Any comments?

Traditionally it is made with corn starch, however, ours is a shortcut version which is a little easier to work with. Enjoy!

It sounds really great. I'm definitely going to try it.

This recipe can also be used for shrimp tempura ,clean, devein,but leave on tail shell, slice down the back side of shrimp to hanging position, dip ,let drip excess of or swhake a little and drop in hot oil. Also use beef strips for dipping in home made milk gravy, yummmmmm


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