Dairy-Free Tempura Chicken
Crispy, golden, and completely dairy-free, this Tempura Chicken recipe is a game-changer for anyone looking to enjoy a light and airy fried dish without dairy. Made with bite-sized chicken pieces coated in a batter of all-purpose flour, cornstarch, and ice-cold sparkling water, this recipe delivers the signature crunch of classic tempura while remaining incredibly simple to prepare. A touch of garlic powder and black pepper enhances the flavor, while frying in neutral oil ensures a perfectly crisp texture. Ready in just 35 minutes, this crowd-pleasing dish is perfect for weeknight dinners or special occasions. Serve it hot with your favorite dipping sauces—soy sauce, sweet chili, or ponzu—and watch it disappear in no time! Perfect for those with dietary restrictions or anyone craving a light, crispy coating, this dairy-free tempura chicken is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Ice-cold sparkling water
- 4 cups Neutral oil (e.g., vegetable or canola) for frying
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
Instructions
Cut the chicken breasts into bite-sized pieces or strips, about 1-2 inches wide, and set them aside.
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper.
Gradually pour in the ice-cold sparkling water while whisking continuously, until the batter is smooth and has a light, pancake-batter-like consistency.
In a large deep skillet or Dutch oven, heat the neutral frying oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain consistent oil temperature.
Pat the chicken pieces dry with paper towels, then lightly dust them with a bit of flour to ensure the batter adheres properly.
Dip each piece of chicken into the batter, making sure it's fully coated. Let any excess batter drip off.
Carefully lower a few pieces of battered chicken into the hot oil using tongs or a slotted spoon. Fry in small batches to avoid overcrowding the pan.
Cook each batch for 3-5 minutes, turning as needed, until the tempura coating is golden and crisp and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove the cooked pieces and transfer them to a plate lined with paper towels to drain excess oil. Repeat until all the chicken is cooked.
Serve the dairy-free tempura chicken hot with your favorite dipping sauces, such as soy sauce, sweet chili sauce, or a citrusy ponzu.
Nutrition Facts
Calories |
9822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 972.8 g | 1247% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 0.3 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 88 mg | 7% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 157 mg | 3% | |
*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.
