{"id":6577,"date":"2017-01-29T23:08:24","date_gmt":"2017-01-29T22:08:24","guid":{"rendered":"https:\/\/www.stenmelin.se\/koket\/?p=6577"},"modified":"2017-01-29T23:10:23","modified_gmt":"2017-01-29T22:10:23","slug":"tempura-kyckling-frasiga-och-lackra","status":"publish","type":"post","link":"https:\/\/www.stenmelin.se\/koket\/2017\/01\/tempura-kyckling-frasiga-och-lackra\/","title":{"rendered":"Tempura kyckling – frasiga och l\u00e4ckra"},"content":{"rendered":"

6-7 strimlade kycklingfil\u00e9biter per portion
\n120 gr tempuramj\u00f6l med \u00e4gg
\n2 dl vatten
\nen nypa salt
\nolja till fritering (det r\u00e4cke med 3-4 cm djup olja i en kastrull g\u00e4rna med h\u00f6ga kanter
\nen termometer som g\u00e5r minst till 200\u00b0, Det finns bra termometrar att k\u00f6pa som du kan h\u00e4nga p\u00e5 kastrullkanten.<\/p>\n

    \n
  1. Ta fram kycklingen ur kylen s\u00e5 att de \u00e4r rumstempererade. Om du vill kan du salta dem l\u00e4tt och vrida lite svartpeppar \u00f6ver.<\/li>\n
  2. R\u00f6r ihop tempurasmeten med lite tillsatt salt och l\u00e4gg i kycklingstrimlorna i smeten.<\/li>\n
  3. Se till att spisfl\u00e4kten \u00e4r avst\u00e4ngd, detta \u00e4r superviktigt!<\/strong><\/li>\n
  4. V\u00e4rm upp oljan till 180\u00b0. Fritera kyckling bitarna 4-5 i taget till de f\u00e5tt f\u00e4rg. Se till att h\u00e5lla temperaturen runt 180\u00b0 hela tiden. Du m\u00e5ste vara aktiv med v\u00e4rmereglaget!<\/li>\n
  5. Ta upp de f\u00e4rdiga kycklingstrimlorna ch l\u00e4gg dem p\u00e5 hush\u00e5llspapper att rinna av.<\/li>\n<\/ol>\n

    Servera g\u00e4rna detta till stuvade brysselk\u00e5l med russin och pinjen\u00f6tter<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    6-7 strimlade kycklingfil\u00e9biter per portion 120 gr tempuramj\u00f6l med \u00e4gg 2 dl vatten en nypa salt olja till fritering (det r\u00e4cke med 3-4 cm djup olja i en kastrull g\u00e4rna med h\u00f6ga kanter en termometer som g\u00e5r minst till 200\u00b0, Det finns bra termometrar att k\u00f6pa som du kan h\u00e4nga p\u00e5 kastrullkanten. Ta fram kycklingen […]<\/p>\n","protected":false},"author":1,"featured_media":6579,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[29],"tags":[378,379],"class_list":["post-6577","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kott","tag-kycklingstrimlor","tag-tempurasmet"],"_links":{"self":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/comments?post=6577"}],"version-history":[{"count":3,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6577\/revisions"}],"predecessor-version":[{"id":6582,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/posts\/6577\/revisions\/6582"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media\/6579"}],"wp:attachment":[{"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/media?parent=6577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/categories?post=6577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.stenmelin.se\/koket\/wp-json\/wp\/v2\/tags?post=6577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}