Tempura chicken oysters and bites

If we’ve managed to coax you into portioning that chicken from our smoky, sticky big bird, we lure you in with any foodie’s favourite part of the bird – the oysters. These are faux oysters of course, but oh so delicious. Chicken oysters are the two small, oyster-shaped pieces of dark meat that lie on either side of a whole chicken’s backbone. Seeing as there are only two, use them together with some chopped thigh meat – go on, get frying!

On the side

Red onion tempura bites: Simply slice 1 – 2 red onions (2 might be better, they are tasty) and dip into the remaining tempura batter. Fry in batches in hot oil until slightly puffed and golden, 4 – 5 minutes. Remove from the hot oil and drain on paper towel. Remember to sprinkle with that Maldon! Feel like keeping things a little more ‘dirty south’ style? Dip the fried oysters in chilli salt followed by a dunk in barbecue sauce.

Recipe by Leila Saffarian

Print Recipe

Tempura chicken oysters and bites

Serves: 3 - 4

Cooking Time: 40 mins

Ingredients

• Chicken

• chicken oysters and chopped thigh meat (skin off)
• Maldon Sea Salt and freshly ground black pepper, to taste
• flour, for dusting

• Tempura-style batter

• 140g (1 cup) self-raising flour
• 250ml (1 cup) cold sparkling water
• Maldon Sea Salt and freshly ground black pepper, to taste
• extra flour, for dusting
• vegetable oil, for frying
• red onion tempura bites, to serve

Instructions

1

Place the chicken on a board and add a good pinch of Maldon Salt and freshly ground black pepper. Dust with flour.

2

For the batter, combine the ingredients in a large bowl. If the batter looks a bit stiff, add a splash more cold sparkling water for a thinner consistency.

3

Dip the chicken into the batter and fry in a deep-fat fryer in hot oil until golden and cooked through, 5 – 7 minutes. Drain on paper towel.

4

Serve with red onion tempura bites and a squeeze of fresh lime juice.