Cut chicken breast into 1 inch cubes, dust chicken with dry Tempura Batter Mix (code 07230). Dip in prepared tempura batter and coat with Authentic Japanese Panko (code 01020). Deep fry at (375°F) until done. Top with a white butter sauce and sprinkle with shaved almonds.
Almond Chicken with Crispy Panko
/
Monday, 21 October 2013
/
Published in
Panko Recipe Suggestions, Recipe Suggestions, Tempura Batter Mix Recipe Suggestions
