RECIPE # 4844 HABENERO TEMPURA CHICKEN Monday June 18, 2012
ANITA HARTEL / MAMBU / NASHVILLE ORIGINALS
Batter for the Chicken-
Pinch of baking powder
Dried habenero ground to powder
1 head napa cabbage- "sweat" with salt and let sit for hour- wash off the salt
½ lb radishes( prefer homegrown)
1 oz ginger
¼ c. fish sauce
1c. Korean chili flakes
Mix ¼ c rice flour & ¼ c water to make a paste
Mix together the cabbage and with the radish. Rice flour paste & spices- put in a plastic container and let sit for four days- to ferment!
Fry sushi rice with kimchi and stir in a beaten egg... top with Tempura fried Chicken .