Tempura Chicken and Scallion Flatbread


1 lb boneless, skinless
chicken breasts, cut
into bite-sized pieces

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking
1/2 teaspoon salt

1 cup ice-cold water
Vegetable oil for frying

Scallion Flatbread

2 cups all-purpose
1 teaspoon salt
1 cup warm water
2 tablespoons
vegetable oil
1 bunch scallions,
finely chopped
Soy sauce and
honey for garnish


Step 1
In a large mixing bowl, combine the flour and salt. Gradually add the warm water and
1 tablespoon of vegetable oil to the mixture. Stir until a dough forms. Transfer the
dough onto a lightly floured surface and knead for about 5 minutes. Place the dough
back into the bowl, cover it with a damp cloth, and let it rest for about 30 minutes.
Step 2
After resting time, divide the dough into 4 equal portions. Take one portion and roll it
out into a thin, round shape. Brush the rolled-out dough with a thin layer of vegetable
oil. Sprinkle a generous amount of chopped scallions over the oiled surface

Step 3
Starting from one end, tightly roll up the dough into a log shape. Then, coil the log
into a spiral shape. Flatten each coiled dough spiral with your hands, then roll it out
again into a thin circle, about 1/8 inch thick.
Step 4
Heat a non-stick skillet over medium heat. Add vegetable oil to the pan and carefully
place one flatbread into the hot skillet. Cook the flatbread for about 2-3 minutes
on each side, or until it turns crispy. Serve warm with chicken tempura, a drizzle of
honey, soy sauce and fresh scallions