Thinly slice the chicken into long, very thin, bias-cut strips. Set aside.
Pour oil into a heavy medium pot to come three-fourths of the way up the side\. Heat over medium to 350’F While the oil is heating, prepare the batter: In a medium metal bowl, whisk in flour, black pepper, zest, I em.on juice, and I ½ cups cold water. Add the ice-cubes, as tempura batter fries up better when it is cold. Add the strip of chicken and coat them with the batter. Add the coated chicken strips, a few at a time, and fry them, turning occasionally, until golden-brown. Remove with a slotted spoon and drain on paper towels. Sprinklt• with salt In a small bowl or container, mix the mayonnaise with the chopped dill, stirring It, combine.
Serve the warm chicken strips with the dill mayonnaise.
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 6 servings
- 4 boneless, skinless chicken breast halves
- canola or vegetable oil
- 1 ½ cups all-purpose flour
- tablespoon coarse black pepper or 2 teaspoons finely ground black pepper
- zest and juice of 1 lemon
- 1 ½ cups cold water
- 4-5 ice-cubes
- fine sea salt
- 1 cup mayonnaise
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
Recipe by Susie Fishbein