Tempura Chicken Bites Tenders
Crispy tempura battered chicken bites or tenders fried until light and crunchy
PRINT PINServings 4
INGREDIENTS
Chicken
- 1 lb chicken tenders or boneless skinless chicken breast cut into 1 inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp soy sauce.
Dry Dredge
- ½ cup all purpose flour
- ¼ 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.
For Frying
- 4 cups neutral oil for deep frying.
Optional Dipping Sauce
- ⅓ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar or lemon juice
- 1 tsp soy sauce
- 1 tsp sriracha
- sliced scallions for garnish.
INSTRUCTIONS
Prep
- Pat chicken dry then toss with salt
- pepper
- garlic powder
- and soy sauce
- heat oil in a deep pot to 350 F and set a wire rack over a sheet pan
- mix dredge flour and cornstarch in a bowl.
Batter and Fry
- Whisk batter dry ingredients then whisk in cold egg and ice cold sparkling water just until combined with small lumps
- coat chicken lightly in dredge then dip into batter letting excess drip off
- fry in batches without crowding for 3 to 4 minutes for bites or 4 to 5 minutes for tenders turning once until pale golden and 165 F internal temperature
- drain on rack and return oil to 350 F between batches.
Serve
- Mix dipping sauce ingredients if using
- serve immediately while hot with sauce and optional scallions.
Notes
1. Keep batter and liquids very cold for a crisp coating. Do not overmix the tempura batter or it will turn dense. Use sparkling water for lighter crunch. Maintain oil temperature around 350 F for best texture and to prevent greasiness. For air fryer use 400 F and spray with oil then cook 10 to 12 minutes turning once but crust will be less airy. Substitute gluten free flour blend for flour and potato starch for cornstarch if needed
Nutrition
Calories: 520kcal | Carbohydrates: 38g | Protein: 32g | Fat: 26g