| 2 | egg(s) | eggs |
| 0.5 | tsp | black pepper |
| 1 | cup | bread crumbs |
| 0.25 | lb | broccoli |
| 0.5 | cup | canola oil |
| 0.25 | lb | cauliflour |
| 1.1 | lb | Chicken breast |
| 0.5 | cup | flour |
| 1 | tbsp | garlic |
| 0.67 | tbsp | garlic powder |
| 2 | tbsp | lemon juice |
| 0.83 | tbsp | salt |
| 1 | tbsp | soy sauce |
| 1 | unit | sweet potatoes |
1) In a bowl, mix together the chicken, garlic powder, 4/5ths of the salt, soy sauce, lime juice, garlic, and black pepper. Marinate for 30-40 minutes.
2) While marinating the chicken, make a batter mixture. Mix the flour, 1/5th of the salt, and 2 tsp. garlic powder to the beaten eggs. Mix well until no solid flour is visible.
3) Drain the marinated chicken strips and add to the batter mixture.
4) Roll the chicken strips on a plate of bread crumbs.
5) Deep fry the chicken strips for 5-8 minutes or until chicken turns to golden brown.
6) Your chicken tempura is ready to serve. Share and enjoy!
FOR VEGETARIANS:
Instead of chicken strips, use slices of sweet potato or squash, broccoli, and cauliflower