Jacobson Culinary Arts

JACOBSON CULINARY ARTS ACADEMY AT TARPON SPRINGS HIGH SCHOOL

In the state-of-the-art kitchens students receive careeroriented instruction in both classical and modern culinary arts with an emphasis on the skills needed to succeed in the Hospitality Industry. The Chefs and student of JCAA are proud to have BergHOFF as a sponsor of our program and the student tested recipe of the month. If you would like to learn more about our program, please go to

www.jcaachefs.com

Bomb Bomb Chicken

• 2 Medium boneless chicken breasts cut into strips • Tempura batter • Bomb Bomb sauce • Vegetable Oil (for frying) • Tempura Batter • 7 oz. flour, AP • 1 tsp. baking powder • 1/2 tsp. salt • 1/2 tsp. baking soda • 1 oz. milk • 10 oz. ice water or club soda

Sift dry ingredients. Mix wet ingredients separately. Combine both mixes using chopsticks. Should be lumpy.

Bomb Bomb Sauce

• 2 TBL Yum Yum Sauce • 2 TBL Spicy Mayo • 1 TBL Eel Sauce • 1/2 tsp. Wakame, crumbled • 2 tsp. Peanut Butter • 1 tsp. Citrus Juice

Mix all ingredients and reserve for use (refrigerate)

Method

Dredge chicken strips in flour and shake off excess. Dip chicken strips in tempura batter, drain excess and fry at 350° F until crispy, golden and cooked through. Toss hot chicken in Bomb Bomb sauce and serve.