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Tempura Chicken Bites

Tempura Chicken Bites

Crispy bite size chicken pieces coated in light tempura batter and 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 boneless skinless chicken breast cut into 1 inch pieces
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp garlic powder.

Tempura Batter

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

Frying and Serving

  • 4 cups neutral oil for frying
  • tempura dipping sauce
  • lemon wedges
  • sliced green onion for garnish.

INSTRUCTIONS

Prep Chicken

  • Pat chicken dry
  • season chicken with salt pepper and garlic powder
  • set aside while oil heats.

Heat Oil

  • Add oil to a heavy pot to a 2 inch depth
  • heat to 350 F and maintain between 340 F and 360 F.

Make Batter

  • Whisk flour cornstarch baking powder and salt
  • whisk egg with sparkling water until combined
  • pour wet into dry and stir gently just until floury lumps remain and keep batter cold.

Batter and Fry

  • Toss chicken in a light dusting of flour if batter is not sticking
  • dip chicken pieces into batter letting excess drip off
  • fry in small batches 3 to 4 minutes turning once until golden and internal temperature reaches 165 F
  • drain on a wire rack or paper towels and repeat with remaining chicken.

Serve

  • Serve immediately with dipping sauce lemon and green onion.

Notes

1. Keep batter and liquid very cold for a lighter crisp coating 2. Do not overmix batter to avoid toughness 3. Fry in small batches to prevent oil temperature drops 4. Substitute chicken thighs for juicier bites 5. Swap sparkling water with ice cold club soda or ice water

Nutrition

Calories: 420kcal | Carbohydrates: 34g | Protein: 28g | Fat: 20g