Soy-Free Chicken Tempura
Crispy, golden, and absolutely irresistible, this Soy-Free Chicken Tempura is a perfect twist on the classic Japanese favorite designed for those with dietary restrictions. Tender pieces of chicken breast are seasoned with garlic powder and black pepper, then coated in a light, airy batter made with cold sparkling water, cornstarch, and all-purpose flour for that signature crunch. Fried to perfection in hot oil, these tempura bites are a crowd-pleaser, ready in just 30 minutes. Served with zesty lemon wedges, this recipe skips the soy sauce while delivering full-on flavor and texture. Whether you're accommodating allergies or just looking for a fresh take on chicken tempura, this dish is sure to become a new favorite at your table. Perfect for appetizers, snacks, or even dinner, it pairs beautifully with a side of steamed rice or crisp salad.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 1 tsp Salt
- 1 tsp Garlic powder
- 0.5 tsp Ground black pepper
- 50 g Cornstarch
- 150 g All-purpose flour
- 1 tsp Baking powder
- 250 ml Cold sparkling water
- 1 large Egg
- 1000 ml Vegetable oil (for frying)
- 1 whole Lemon wedges
Instructions
Cut the chicken breast into bite-sized strips and season with salt, garlic powder, and black pepper. Let it sit for about 10 minutes to absorb the flavors.
In a large bowl, whisk together the cornstarch, all-purpose flour, and baking powder.
In a separate bowl, lightly beat the egg and add the cold sparkling water, mixing until well combined.
Gradually add the dry ingredients to the wet, stirring gently to avoid overmixing. The batter should have some lumps; consistency is important for a crunchy texture.
Heat the vegetable oil in a large deep pan or a deep fryer to 180°C (350°F).
Dip the chicken pieces into the batter, ensuring they are fully coated, and carefully place them into the hot oil.
Fry the chicken in small batches, for about 3 to 4 minutes per batch, or until the tempura is golden brown and the chicken is cooked through.
Remove the cooked pieces with a slotted spoon and drain on a paper towel-lined plate to remove excess oil.
Serve the Soy-Free Chicken Tempura hot, garnished with lemon wedges.
Nutrition Facts
Calories |
2575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.9 g | 329% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.6 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 464 mg | 10% | |
*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.
