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Crispy Tempura Chicken

Crispy Tempura Chicken

Crispy tempura chicken strips with a light airy batter and shatteringly crisp coating
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

INGREDIENTS

Chicken

  • 1.5 lb boneless skinless chicken breast cut into strips
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 2 tsp grated ginger
  • 2 cloves garlic minced
  • ½ tsp salt
  • ¼ tsp black pepper.

Tempura Batter

  • 1 cup all purpose flour
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large egg cold
  • 1 cup ice cold sparkling water.

Frying and Serving

  • 4 cups neutral frying oil
  • ½ cup all purpose flour for dredging
  • lemon wedges
  • sliced scallions
  • tempura dipping sauce or sweet chili sauce.

INSTRUCTIONS

Prep and Marinate

  • pat chicken dry then toss with soy sauce rice vinegar sesame oil ginger garlic salt and pepper
  • refrigerate 10 minutes while oil heats.

Batter and Fry

  • heat oil to 350 F in a heavy pot to a depth of 1.5 to 2 inches
  • lightly dredge chicken in flour and shake off excess
  • whisk flour cornstarch baking powder and salt then whisk in egg and ice cold sparkling water just until combined with small lumps remaining
  • dip chicken into batter and let excess drip
  • fry in small batches 3 to 4 minutes turning once until golden and cooked through to 165 F
  • drain on a wire rack and season lightly with salt while hot
  • serve immediately with lemon and dipping sauce.

Notes

1. Keep batter and water very cold for best crisp. Do not overmix batter because small lumps create lighter tempura. Maintain 350 F oil and fry in batches to avoid greasy coating. Swap half the flour with rice flour for extra crunch. Chicken thighs work well and stay juicier

Nutrition

Calories: 520kcal | Carbohydrates: 45g | Protein: 32g | Fat: 24g