Gluten-Free Tempura Chicken
Crisp, golden perfection meets dietary inclusivity with this Gluten-Free Tempura Chicken recipe. Made with tender, bite-sized pieces of chicken breast, each coated in a light, airy batter crafted from a gluten-free flour blend, cornstarch, and cold sparkling water for ultimate crunch. Enhanced with garlic powder and black pepper, this tempura-style dish delivers bold flavor in every crispy bite. Fry to a golden hue and pair with a quick, tangy dipping sauce of gluten-free soy sauce, honey, and rice vinegar for an irresistibly savory-sweet accompaniment. Perfect as a crowd-pleasing appetizer or served with steamed rice and vegetables for a wholesome meal, this recipe is a must-try for gluten-free eaters and crispy chicken lovers alike. Ready in under 40 minutes, it's your ticket to a gluten-free indulgence everyone will savor!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Gluten-free flour blend
- 1 cup Cornstarch
- 1 teaspoon Baking powder (gluten-free certified)
- 1.5 cups Cold sparkling water
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.25 cup Gluten-free soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 4 cups Vegetable oil (for frying)
Instructions
Cut the chicken breasts into bite-sized pieces, about 1 to 1.5 inches wide. Set aside.
In a mixing bowl, whisk together the gluten-free flour blend, cornstarch, baking powder, salt, garlic powder, and black pepper.
Gradually pour the cold sparkling water into the dry mixture while whisking until a smooth batter forms. It should have the consistency of pancake batter. Chill the batter in the fridge while you prep the oil.
Heat vegetable oil in a deep skillet or large saucepan over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer for accuracy.
Dip each chicken piece into the tempura batter, ensuring it is fully coated. Let any excess batter drip off before placing the chicken into the hot oil.
Carefully fry the chicken in small batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side or until golden brown and the chicken is cooked through. Use a slotted spoon to transfer cooked chicken to a plate lined with paper towels to drain excess oil.
In a small bowl, mix the gluten-free soy sauce, honey, and rice vinegar. Serve the sauce alongside the tempura chicken for dipping.
Serve the Gluten-Free Tempura Chicken while hot and crispy. Enjoy it as an appetizer or with steamed rice and vegetables for a complete meal.
Nutrition Facts
Calories |
9477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 960.3 g | 1231% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 5556 mg | 242% | |
| Total Carbohydrate | 173.3 g | 63% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 17.8 g | ||
| Protein | 119.6 g | 239% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1201 mg | 26% | |
*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.
