Gluten-Free Chicken Tempura
Experience a crispy, golden delight with this Gluten-Free Chicken Tempura recipe—perfect for those seeking a flavorful, wheat-free twist on a beloved classic. Tender chicken strips are coated in a delicately airy batter made from gluten-free all-purpose flour and cornstarch, ensuring a light yet satisfyingly crunchy texture. The addition of ice-cold water and baking powder creates the perfect tempura batter, while a quick frying technique locks in moisture for juicy results. Serve these irresistible bites with gluten-free soy sauce for dipping and a sprinkle of fresh green onions for a vibrant garnish. Ready in just 40 minutes, this recipe is a must-try for gluten-free home cooks or anyone craving restaurant-quality chicken tempura made in their own kitchen!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.5 cup Ice-cold water
- 1 large Egg
- 4 cups Vegetable oil
- Gluten-free soy sauce, for serving
- Green onions, chopped for garnish
Instructions
Begin by slicing the boneless, skinless chicken breasts into strips approximately 1 inch wide.
In a large bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt.
Crack the egg into a small bowl and beat lightly. Add the ice-cold water to the egg and whisk together.
Pour the egg mixture into the flour mixture, stirring gently until just combined. The batter should be slightly lumpy.
Heat the vegetable oil in a large, deep saucepan or deep fryer to 350°F (175°C). Use a thermometer to maintain the correct temperature.
Pat the chicken strips dry with paper towels to ensure the batter sticks well.
Dip each chicken strip into the batter, ensuring it is well-coated, then carefully place it into the hot oil.
Fry the chicken strips in batches, avoiding overcrowding the pan, for about 3-4 minutes on each side until they are golden brown and cooked through.
Remove the cooked chicken from the oil and drain on a paper towel-lined plate.
Serve the chicken tempura hot with gluten-free soy sauce for dipping and garnish with chopped green onions if desired.
Nutrition Facts
Calories |
8596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 861.9 g | 1105% | |
| Saturated Fat | 126.3 g | 632% | |
| Polyunsaturated Fat | 539.6 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.9 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1345 mg | 29% | |
*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.
