Emeril's Chicken Tempura With Plum Sauce and Stir-Fried Veggies

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“Found this recipe and thought it looked great; can't wait to taste the plum dipping sauce! :-) It is Emeril's recipe, but I modified a seasoning, to suit my tastes. This recipe was taken from foodnetwork.com and posted for ZWT.”
4 entrees

Ingredients Nutrition


  1. Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
  2. In a large pot or wok, preheat the oil to 360 degrees F.
  3. In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
  4. Dip the chicken into the batter, shaking to remove any excess.
  5. In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
  6. Remove and drain on paper towels.
  7. Plum Sauce:.
  8. In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
  9. Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
  10. Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
  11. Gingered Stir-Fried Vegetables:.
  12. In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
  13. In a large skillet or wok, heat the vegetable oil over high heat.
  14. Add the ginger and cook, stirring, until aromatic, about 30 seconds.
  15. Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
  16. Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
  17. Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
  18. Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.

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