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Crispy Tempura Chicken Dinner

Crispy Tempura Chicken Dinner

Crispy tempura battered chicken served with rice, vegetables, and a simple dipping sauce
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

INGREDIENTS

Chicken

  • 1.5 lb boneless skinless chicken breast or thighs cut into 1 inch pieces
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp garlic powder
  • 1 tsp grated fresh ginger
  • ½ cup cornstarch.

Tempura Batter

  • 1 cup all purpose flour
  • ½ cup cornstarch
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 1 large egg cold
  • 1.25 cups ice cold sparkling water or ice water.

Frying And Dinner Sides

  • 6 cups neutral frying oil
  • 4 cups cooked jasmine rice or short grain rice
  • 3 cups mixed vegetables such as broccoli carrots and bell pepper
  • 1 tbsp sesame oil
  • salt to taste.

Dipping Sauce

  • ½ cup soy sauce
  • ¼ cup mirin
  • ¼ cup dashi or chicken broth
  • 1 tsp sugar
  • sliced green onion for garnish
  • toasted sesame seeds for garnish
  • lemon wedges for serving.

INSTRUCTIONS

Prep Chicken

  • pat chicken dry
  • toss chicken with salt pepper soy sauce rice vinegar garlic powder and ginger and rest 10 minutes
  • toss marinated chicken in cornstarch and shake off excess.

Make Batter And Sauce

  • whisk soy sauce mirin dashi and sugar until dissolved and set aside
  • whisk flour cornstarch baking powder and salt
  • lightly beat egg with ice cold sparkling water then add to dry ingredients and stir just until combined leaving small lumps.

Fry Chicken

  • heat oil to 350 F
  • dip coated chicken into batter and let excess drip
  • fry in small batches 3 to 5 minutes turning until deep golden and cooked through
  • drain on a wire rack and keep warm while frying remaining batches.

Serve Dinner

  • quickly saute vegetables with sesame oil and salt until crisp tender
  • plate rice vegetables and tempura chicken
  • serve with dipping sauce and garnish with green onion sesame seeds and lemon.

Notes

1. Keep batter and liquid very cold and mix minimally for crispier tempura. Maintain oil temperature between 340 F and 360 F and avoid crowding to prevent sogginess. Substitute potato starch for cornstarch for extra light crunch. Use air fryer reheating at 375 F for 6 to 8 minutes to re crisp leftovers

Nutrition

Calories: 650kcal | Carbohydrates: 60g | Protein: 35g | Fat: 30g