Low Fat Chicken Tempura
Indulge in the crispy, golden delight of "Low Fat Chicken Tempura," a healthier twist on the beloved Japanese dish! This recipe features tender strips of boneless, skinless chicken breast coated in a light, ice-cold batter made from all-purpose flour, cornstarch, and baking powder for that signature airy crunch—all cooked to perfection in just a small amount of olive oil. A tangy homemade dipping sauce, crafted with soy sauce, rice vinegar, honey, and grated ginger, adds a burst of umami flavor that beautifully complements the crispy chicken. In just 35 minutes, this dish comes together as a guilt-free, flavorful option for dinner or a crowd-pleasing appetizer. Garnished with fresh green onions and sesame seeds, this low-fat version of chicken tempura is every bit as satisfying as the original, minus the deep frying. Perfect for health-conscious foodies seeking easy yet impressive recipes!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Ice-cold water
- 1 Egg white
- 3 tablespoons Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 teaspoon Grated ginger
- 1 teaspoon Sesame seeds
- 2 stalks Green onions (scallions)
Instructions
Cut the chicken breast into thin strips, about 1 inch wide and 3 inches long.
In a medium bowl, mix the all-purpose flour, cornstarch, baking powder, and salt until well combined.
Slowly whisk in the ice-cold water and egg white, mixing just until combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add more oil as needed during cooking.
Dip the chicken strips into the batter, allowing any excess to drip off.
Place the battered chicken in the hot skillet, spacing them apart to avoid overcrowding. Cook for about 3 minutes on each side or until the chicken is cooked through and the batter is golden brown.
While the chicken cooks, prepare the dipping sauce by mixing soy sauce, rice vinegar, honey, grated ginger, and sesame seeds in a small bowl.
Once the chicken is done, remove it from the skillet and drain briefly on paper towels.
Serve the chicken tempura hot, garnished with chopped green onions, alongside the dipping sauce.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4331 mg | 188% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 18.2 g | ||
| Protein | 157.0 g | 314% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1557 mg | 33% | |
*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.
