Low Sodium Tempura Chicken
Indulge guilt-free with this flavorful Low Sodium Tempura Chicken recipe, a light and crispy take on a classic favorite. Perfect for heart-healthy eating, this dish replaces traditional ingredients with low-sodium alternatives, combining tender strips of perfectly seasoned boneless chicken breasts with a delicate, airy batter made from flour, cornstarch, and ice-cold water. A harmonious blend of unsalted garlic and onion powders adds depth of flavor without excess salt, while a golden fry ensures a satisfying crunch in every bite. Ideal for weeknight dinners or party appetizers, this tempura chicken pairs beautifully with optional low-sodium soy sauce for dipping and is ready in under 40 minutes. Discover a delicious way to enjoy fried food while being mindful of sodium levels!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Ice-cold water
- 1 teaspoon Garlic powder (unsalted)
- 1 teaspoon Onion powder (unsalted)
- 0.5 teaspoon Black pepper
- 3 tablespoons Low-sodium soy sauce (optional for dipping)
- 4 cups Vegetable oil (for frying)
Instructions
Cut the chicken breasts into thin strips, about 3 inches long and 1 inch wide. Pat dry with paper towels and set aside.
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, and black pepper.
Pour the ice-cold water into the dry ingredients and gently whisk until just combined. The batter should be slightly lumpy; do not overmix.
Heat the vegetable oil in a deep frying pan or medium-sized pot to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Dip the chicken strips one at a time into the tempura batter, ensuring they are fully coated. Let any excess batter drip off.
Carefully place the battered chicken into the hot oil, working in small batches to avoid overcrowding. Fry each piece for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken from the oil with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining chicken strips.
Serve the tempura chicken hot with optional low-sodium soy sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
9514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 960.3 g | 1231% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 1.0 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1306 mg | 28% | |
*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.
