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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Deep fried, skewered chicken and vegetables. Ingredients:
4 skinless, boneless chicken breast halves - cut into cubes |
1 onion, quartered |
1 medium green bell pepper, sliced |
1 red bell pepper, sliced |
2 cups cauliflower florets |
4 dill pickles, cut into 1 inch slices |
1 (8 ounce) package tempura mix |
1 quart oil for frying |
Directions:
1. Thread skewer sticks with pieces of onion, red and green bell pepper, cauliflower and dill pickle, alternating with cubes of chicken.
2. Prepare tempura mix according to package directions. Transfer to a long dish for dipping skewers into. Heat 1 inch of oil in a large heavy skillet to 365 degrees F (180 degrees C).
3. Dip threaded skewers into the batter, coating all sides. Fry in hot oil for about 5 to 8 minutes on each side, or until golden.
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