Low Sodium Chicken Tempura
Indulge in crispy, flavorful bites with this Low Sodium Chicken Tempura recipe, perfect for those seeking a healthier twist on a beloved classic. Crafted with tender bite-sized chicken pieces and a light, ice-cold batter, this dish achieves the iconic crisp crunch of tempura without relying on excess salt. Seasoned with garlic powder, ground black pepper, and paprika, the batter brings a bold yet balanced flavor profile while keeping sodium content in check. Ideal for a quick weeknight dinner or a fun appetizer, this recipe is easy to prepare in under 40 minutes and can be paired with a low sodium dipping sauce or a crisp green salad for a complete meal. Enjoy guilt-free indulgence in every golden, crunchy bite!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 large Egg
- 180 milliliters Ice-cold water
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 500 milliliters Vegetable oil
Instructions
Begin by prepping the chicken. Cut the chicken breasts into bite-sized pieces, aiming for uniform size to ensure even cooking.
In a large bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well to ensure there are no lumps.
In a separate bowl, crack the egg and whisk it lightly. Add the ice-cold water to the egg and stir until combined. Ensure the water is very cold to achieve the crispiest tempura batter.
Pour the egg and water mixture into the dry ingredients. Mix gently until just combined. The batter should be slightly lumpy, as this will create a crisp texture.
Stir in the garlic powder, ground black pepper, and paprika into the batter. These spices will enhance the flavors while keeping the sodium levels low.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat, aiming for a temperature of approximately 180°C (350°F).
Dip each piece of chicken into the tempura batter, allowing excess to drip off. Carefully place the coated chicken into the hot oil.
Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until the batter is golden and the chicken is cooked through.
Use a slotted spoon to remove the cooked chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Once all the chicken pieces are cooked, serve immediately for the best texture. Consider pairing with a low sodium dipping sauce or a fresh salad.
Nutrition Facts
Calories |
5181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.7 g | 601% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 288.4 g | ||
| Cholesterol | 650 mg | 216% | |
| Sodium | 2208 mg | 96% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 0.5 g | ||
| Protein | 157.9 g | 316% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 118 mg | 9% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1666 mg | 35% | |
*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.
