Emeril's Chicken Tempura with Plum Sauce and Stir Fried Veggies

Indulge in restaurant-quality flavors at home with Emeril's Chicken Tempura with Plum Sauce and Stir-Fried Veggies, a dish that combines crispy perfection with bold, tangy-sweet flair. Juicy pieces of chicken are coated in a light and airy tempura batter made with soda water and fried to golden perfection. The homemade plum sauce, featuring a harmonious blend of plum preserves, soy sauce, ginger, and honey, adds an irresistible burst of sweet-savory goodness. Paired with vibrant stir-fried zucchini, carrots, bell peppers, and snap peas cooked to tender-crisp perfection in aromatic sesame oil, this recipe is a symphony of textures and flavors. Ready in under 50 minutes, this crowd-pleasing meal is perfect for weeknight dinners or entertaining guests. Whether you're a fan of Asian-inspired cuisine or just looking for a new way to enjoy crispy chicken, this recipe will not disappoint!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces (boneless, skinless) Chicken breast
• 1 cup All-purpose flour
• 0.5 cup Cornstarch
• 1 teaspoon Baking powder
• 1 cup Cold soda water
• 1 large Egg yolk
• 1 teaspoon Salt
• 4 cups (for frying) Vegetable oil
• 0.5 cup Plum preserves
• 2 tablespoons Soy sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Honey
• 1 teaspoon (grated) Fresh ginger
• 1 clove (minced) Garlic
• 1 (medium, sliced into strips) Zucchini
• 1 (medium, julienned) Carrot
• 1 (medium, thinly sliced) Bell pepper
• 1 cup Snap peas
• 1 tablespoon Sesame oil
• 2 tablespoons (sliced) Green onions
• 1 teaspoon (optional, for garnish) Sesame seeds

Directions

Step 1

Prepare the chicken by slicing it into thin strips or bite-sized pieces. Set aside.

Step 2

In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Add the cold soda water and egg yolk, gently whisking until just combined. Do not overmix; the batter should be slightly lumpy.

Step 3

Heat the vegetable oil in a deep pot or wok to 375°F (190°C).

Step 4

Dip each piece of chicken into the tempura batter, allowing any excess to drip off. Carefully place the battered chicken into the hot oil and fry in batches until golden and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Keep warm.

Step 5

To make the plum sauce, combine the plum preserves, soy sauce, rice vinegar, honey, grated ginger, and minced garlic in a small saucepan. Heat over medium heat, stirring often, until the mixture is smooth and slightly thickened. Remove from heat and set aside for serving.

Step 6

For the stir-fried veggies, heat the sesame oil in a large skillet or wok over medium-high heat. Add the zucchini, carrot, bell pepper, and snap peas. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.

Step 7

Season the vegetables with a pinch of salt and garnish with sliced green onions and sesame seeds, if desired.

Step 8

Serve the chicken tempura hot with the plum sauce on the side, accompanied by the stir-fried vegetables. Enjoy!

Nutrition Facts

Serving size	(2313.3g)

Amount per serving	% Daily Value*
Calories	8844.2

Total Fat 867.2g	0%
Saturated Fat 125.8g	0%
Polyunsaturated Fat 545.6g
Cholesterol 390.9mg	0%
Sodium 6698.6mg	0%
Total Carbohydrate 259.3g	0%
Dietary Fiber 15.1g	0%
Total Sugars 102.5g
Protein 93.7g	0%

Vitamin D 18.2IU	0%
Calcium 244.8mg	0%
Iron 13.5mg	0%
Potassium 1930.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.7%

Protein: 4.1%

Carbs: 11.3%