Soy-Free Tempura Chicken
Indulge in the crispy perfection of Soy-Free Tempura Chicken—an allergy-friendly twist on a classic favorite. This recipe offers golden, tender chicken pieces coated in a light and airy batter, free from soy-based ingredients. Made with a unique blend of all-purpose flour, rice flour, and cornstarch, combined with cold sparkling water for extra crispness, this tempura-style batter ensures unbeatable texture and flavor. Perfectly fried to golden brown in neutral oil, every bite is a delight. With a prep time of just 20 minutes and a quick fry time, this dish is ideal for weeknight dinners or gatherings. Serve hot and crunchy alongside soy-free dipping sauces like honey mustard or a homemade teriyaki for the ultimate guilt-free indulgence. If you're searching for an easy, gluten-conscious recipe full of flavor, this soy-free tempura chicken is your new go-to!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Cold sparkling water
- 4 cups Neutral cooking oil (e.g., canola or vegetable oil)
- 0.5 cup Rice flour
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
Instructions
Cut the chicken breast into bite-sized strips or pieces and set aside.
In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, rice flour, ground black pepper, and garlic powder. Whisk to combine.
Gradually pour in the cold sparkling water while whisking gently. Mix until you achieve a smooth, lump-free batter. Be careful not to overmix, as this could affect the batter’s crispiness.
In a deep frying pan or heavy-bottomed pot, heat the neutral cooking oil over medium heat until it reaches 350°F (175°C). Use a cooking thermometer to monitor the temperature.
While the oil heats, lightly coat the chicken pieces in additional cornstarch or flour (optional, for better batter adhesion).
Dip the chicken pieces into the tempura batter, ensuring they are well coated.
Carefully place a few pieces of the battered chicken into the hot oil. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Fry each batch for 3–5 minutes, turning occasionally, until the chicken is golden brown and fully cooked through.
Use a slotted spoon to remove the fried chicken pieces and transfer them to a plate lined with paper towels to drain excess oil.
Serve immediately while hot and crispy with your preferred dipping sauces (ensuring they are soy-free, such as honey mustard or a homemade soy-free teriyaki). Enjoy!
Nutrition Facts
Calories |
9749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 965.0 g | 1237% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4306 mg | 187% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 0.3 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1496 mg | 32% | |
*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.
