Pintxos Tempura Chicken

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Pintxos Tempura Chicken

Bas Tapa:  Pintxos
These are small portions (what we would call Tapas) served in the Basque area of Spain.  Toothpicks are important so you can count how many were eaten.

Ingredients

  • 2 whole boneless skinless chicken breasts, cut into strips
  • 1/2 cup cornstarch
  • 1 large egg, beaten
  • 1 cup very cold water
  • 1 cup bleached all-purpose flour
  • 1 tablespoon Essence, recipe follows
  • Peanut oil, for fryingBaguette warmed and sliced
    Toothpicks

Directions

Lightly coat the chicken strips in the cornstarch, shaking to remove any excess. Set aside. In a large pot or wok, preheat the oil to 360 degrees F.
In a bowl, beat the egg with the cold water. Add the flour and Essence and mix lightly and quickly 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.

Serve the chicken with Saffron Mayonnaise on top of Sliced warmed Baguette, Mango and pear sauce for dipping

Saffron Mayonnaise

Makes 1 cup

Ingredients

  • 2 tablespoons water
  • 1/2 teaspoon crumbled saffron threads
  • 1 cup mayonnaise
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1/2 teaspoon minced garlic

Preparation

1.    Bring water and saffron just to a boil in a small saucepan. Remove from heat. Stir, then let steep, uncovered, 10 minutes, to release saffron color and flavor.

2.    Whisk together mayonnaise, sherry vinegar, and garlic in a bowl. Gradually whisk in saffron water.

Cooks’ note:
•Mayonnaise can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.

Mango and Pear Dipping Sauce

Ingredients

  • 1/2 cup Chopped Mango
  • 1/2 cup Chopped Pears
  • 4 teaspoons rice wine vinegar
  • 1 tablespoon minced shallots
  • 1 tablespoon light brown sugar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • Pinch 5-spice powder

Preparation

In a saucepan, combine chopped mango, pear, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil. Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes. (The sauce does not have to be smooth, fruit chucks can remain.) Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.

Vermouth Pairing:  Bormuth