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Chicken Tempura Strips

Chicken Tempura Strips

Crispy chicken strips coated in light tempura batter and quickly fried until golden
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4

INGREDIENTS

Chicken

  • 1 lb chicken tenderloins or chicken breast cut into strips
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder.

Dredge

  • ½ cup all purpose flour.

Tempura Batter

  • 1 cup all purpose flour
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • ¾ tsp kosher salt
  • 1 large egg
  • 1 cup ice cold sparkling water or ice cold water.

Frying and Serving

  • 4 cups vegetable oil for frying
  • lemon wedges for serving
  • tempura dipping sauce or sweet chili sauce for serving.

INSTRUCTIONS

Prep

  • pat chicken dry and season with salt
  • pepper
  • and garlic powder
  • heat oil in a deep pot to 350 F and set a wire rack over a baking sheet.

Dredge and Batter

  • place 0.5 cup flour in a shallow bowl and lightly coat chicken strips then shake off excess
  • whisk batter dry ingredients in a bowl then whisk in egg and ice cold sparkling water until just combined with small lumps.

Fry

  • dip floured chicken into batter letting excess drip off
  • fry in batches without crowding until golden and cooked through about 3 to 4 minutes per batch
  • transfer to rack to drain and repeat with remaining chicken while maintaining oil temperature.

Serve

  • serve immediately with lemon wedges and dipping sauce.

Notes

1. keep batter and liquid ice cold for the lightest coating 2. do not overmix batter and small lumps are fine 3. dredging in flour helps batter adhere 4. fry in small batches to keep oil temperature steady 5. substitute rice flour for part of the flour for extra crispiness

Nutrition

Calories: 460kcal | Carbohydrates: 33g | Protein: 33g | Fat: 22g