Easy Garlic Tempura Chicken Fingers
8 chicken breast tenderloins
1/2 cup cornstarch
1 large egg, beaten
1 cup very cold water
1 cup bleached all-purpose flour
1 1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Peanut oil, for frying
Lightly coat the chicken tenderloins in the cornstarch, shaking to remove any excess. Set aside. In a large frying pan, preheat the oil to 350 degrees F.
In a bowl, beat the egg with the cold water. Add the flour and remaining ingredients. Mix just until smooth. Dip the chicken into the batter, shaking to remove any excess. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes. Remove and drain on paper towels. Lightly sprinkle with season salt. Serve with sweet chili sauce or one of your favorite dipping sauces.