Chicken Tempura
Crispy, golden, and irresistibly light, this Chicken Tempura recipe is the perfect fusion of Japanese-inspired cooking and comfort food. Thin strips of tender chicken breasts are coated in a delicate tempura batter made with a blend of all-purpose flour, cornstarch, and ice-cold water for an ultra-light, crunchy texture. Fried to perfection in hot oil, the tempura is paired with a flavorful dipping sauce crafted from soy sauce, rice vinegar, honey, and ginger, adding a tangy-sweet complement to every bite. Perfect as an appetizer, party snack, or even a main course, this quick and easy recipe is a crowd-pleaser that brings the joys of restaurant-quality tempura right to your kitchen. With just 20 minutes of prep time and 15 minutes of cooking time, you’ll have a dish that’s crispy, juicy, and downright irresistible. Ideal for tempura enthusiasts and fried chicken lovers alike!
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Recipe Information
Ingredients
- 2 large Chicken breasts
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Ice-cold water
- 4 cups Vegetable oil
- 0.25 cup Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Grated ginger
- 1 tablespoon Finely chopped green onions
Instructions
Begin by preparing the chicken: Cut the chicken breasts into thin, long strips about 1/2 inch wide.
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.
In a separate bowl, lightly beat the egg and pour in the ice-cold water. Stir to combine.
Slowly add the egg and water mixture to the flour mixture, stirring gently until you have a smooth batter. Be careful not to over-mix; it's okay if a few lumps remain.
Heat the vegetable oil in a deep fryer or a heavy-bottomed pot to 350°F (175°C). While the oil is heating, prepare the dipping sauce.
For the dipping sauce, combine the soy sauce, rice vinegar, honey, grated ginger, and finely chopped green onions in a small bowl. Stir thoroughly and set aside.
Once the oil has reached the desired temperature, dip each chicken strip into the batter, allowing any excess to drip off.
Carefully place the battered chicken strips into the hot oil. Do not overcrowd the pot; fry in batches if necessary.
Fry the chicken tempura for 3-4 minutes, or until they are golden brown and cooked through.
Using a slotted spoon, remove the chicken from the oil and drain on paper towels.
Repeat the process until all the chicken strips are cooked.
Serve the hot chicken tempura with the prepared dipping sauce. Enjoy!
Nutrition Facts
Calories |
2188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 134.2 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.9 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 389 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
