Description
Chicken Tempura is a crispy and light Japanese dish made by dipping tender chicken pieces in a delicate tempura batter and frying them to golden perfection. It’s a delicious, crunchy alternative to traditional fried chicken, often served with dipping sauces or alongside vegetables.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts, cut into bite-sized strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1 cup cold sparkling water (or ice water)
- Vegetable oil, for frying
- 1 tbsp sesame seeds (optional, for garnish)
- Sweet chili sauce or soy sauce (for dipping)
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- In another bowl, lightly beat the egg and add the cold sparkling water.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Heat vegetable oil in a deep frying pan or wok to 350°F (175°C).
- Dip the chicken strips into the batter, ensuring they are evenly coated, then carefully place them in the hot oil, frying in batches to avoid overcrowding.
- Fry for 3-4 minutes, or until the chicken is golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve immediately, garnished with sesame seeds (optional) and dipping sauce on the side.
Notes
- For an even crispier texture, use very cold sparkling water when preparing the batter.
- Tempura chicken can be served with steamed rice, sautéed vegetables, or noodles.
- Try dipping the chicken in a mixture of soy sauce and wasabi for an extra kick.
Nutrition
- Serving Size: 1 piece (about 3 pieces per serving)
- Calories: 250
- Sugar: 0g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg