Tempura Chicken Bottle Rockets

Melinda W. Gulfport, Mississippi

Entree Ingredients:
  • 30.5oz Box of Tempura chicken nuggets
Coating sauce:
  • 3 T. Canola oil
  • 6 T. Rice vinegar
  • 6 T. Sriracha Hot chili sauce (you can find in local supermarket in Japanese or Asian section any kind is fine. I just use this kind as it is easy to find)
  • 5 cloves of garlic minced
  
  • 2 T. Soy sauce
  • 1 tsp. fresh ginger zested
  • Sugar cane skewers or wooden skews soaked for an hour or longer in water
  • 1 bottle sweet & sour sauce for dipping (on top of what comes in the package, they sell it in most local supermarkets)
Directions:
Preheat deep fryer or add 3 cups oil to a sauce pan, heat to 350 degrees, cook until crispy and floating about 3 to 4 minutes and set aside. In a large bowl whisk together oil, vinegar, chili sauce, garlic, soy sauce and ginger, set aside. Next, carefully skew each piece of chicken about 3 to 4 nuggets per skewer. If using Cane skewers the middle will have a sweet taste, if using wooden it will have the same taste all the way through. Lastly, dip finished chicken nuggets into sauce to coat completely, then assemble.

Assembly:
Using a clean empty drink bottle, pour sweet & sour sauce in the bottle half way full, place 1 or 2 chicken skewered bottle rockets into each bottle and place on a plate, serve with whatever you like. We like Jasmine pork fried rice. I make a design out of the rice on the plate. To eat, your guest pours as little or a lot of the sweet and sour on the plate and dips.