RECIPE # 4844 HABENERO TEMPURA CHICKEN Monday June 18, 2012 - NewsChannel5.com | Nashville News, Weather & Sports

ANITA HARTEL / MAMBU / NASHVILLE ORIGINALS

Batter for the Chicken-

2c water

2c flour

Pinch of baking powder

Egg

Dried habenero ground to powder 

1 head napa cabbage- "sweat" with salt and let sit for hour- wash off the salt

Radish Kimchi

½ lb radishes( prefer homegrown)

4 scallions

1 oz ginger

2tsp garlic

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 .