Dairy-Free Chicken Tempura
Crispy, light, and irresistibly delicious, this Dairy-Free Chicken Tempura recipe is the perfect choice for those who crave the classic Japanese favorite without the dairy. Featuring tender chicken breast pieces cloaked in a delicate, airy tempura batter made from all-purpose flour, cornstarch, and cold sparkling water, this dish achieves that signature golden crunch while remaining wonderfully light. The recipe is quick and easy, with just 20 minutes of prep time and 15 minutes to cook, making it ideal for weeknight dinners or entertaining guests. Each bite is perfectly seasoned with a hint of black pepper and a dash of salt, and the frying process ensures a beautifully crispy exterior paired with juicy, flavorful chicken inside. Paired with your favorite dipping sauces—like soy sauce, sweet chili, or tangy ponzu—this dairy-free twist on traditional chicken tempura is an absolute crowd-pleaser. Ready in under 40 minutes and serving up to four, it’s a delectable choice for anyone seeking a dairy-free fried chicken recipe, Japanese-inspired comfort food, or a standout appetizer!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 egg
- 1 cup cold sparkling water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups vegetable oil
Instructions
Cut the chicken breast into bite-sized pieces, approximately 1 inch in size, then set aside.
In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Stir well to blend the dry ingredients.
In a separate bowl, whisk the egg and then add the cold sparkling water. Mix gently.
Pour the wet ingredients into the dry mixture and stir until just combined to form a tempura batter. Be careful not to overmix; small lumps are okay.
In a deep frying pan or a heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 350°F (180°C). Use a kitchen thermometer to ensure the oil maintains a consistent temperature.
Dip each piece of chicken into the tempura batter, making sure it is completely coated.
Carefully lower the battered chicken pieces into the hot oil, one at a time, to prevent them from sticking together. Fry in small batches to maintain the oil temperature and avoid overcrowding the pot.
Fry each piece for about 3 to 4 minutes, or until golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil, letting it drain on a paper towel-lined plate.
Repeat the frying process until all the chicken pieces are cooked.
Serve the dairy-free chicken tempura immediately with your choice of dipping sauce, such as soy sauce, sweet chili sauce, or ponzu.
Nutrition Facts
Calories |
8474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 860.6 g | 1103% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 541.6 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3219 mg | 140% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.4 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1488 mg | 32% | |
*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.
