Chicken Tempura (Print Version)
Light, crispy battered chicken pieces fried to golden perfection, served with a tangy dipping sauce
# What You Need:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken breasts
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
→ For the Tempura Batter
04 - 1 cup all-purpose flour
05 - 1/4 cup cornstarch
06 - 1 large egg
07 - 3/4 cup ice-cold sparkling water
08 - 1/2 tsp baking powder
→ For Frying
09 - 4 cups vegetable oil for deep frying
→ For the Dipping Sauce
10 - 1/4 cup soy sauce
11 - 1/4 cup mirin
12 - 1 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 1 tsp grated fresh ginger
# Directions:
01 - Cut the chicken breasts into thin strips measuring 1/2 x 2 inches. Pat thoroughly dry with paper towels and season evenly with salt and pepper.
02 - In a mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder until fully combined.
03 - Lightly beat the egg in a separate bowl, then mix with the ice-cold sparkling water.
04 - Pour the wet mixture into the dry ingredients. Stir briefly with chopsticks or a fork, leaving the batter slightly lumpy. Do not overmix to maintain crispiness.
05 - Heat the vegetable oil in a deep pan or fryer to 350°F.
06 - Dip the seasoned chicken strips into the batter, allowing excess to drip off, then carefully add to the hot oil.
07 - Fry in batches for 3 to 4 minutes until golden and crisp, turning once halfway through. Avoid overcrowding the pan to maintain proper oil temperature.
08 - Transfer cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and grated ginger in a small saucepan. Heat gently while stirring until the sugar completely dissolves, then cool to room temperature.
10 - Arrange the chicken tempura on a serving platter and serve hot with the dipping sauce on the side.
# Insider Tips:
01 -
- The crunch when you bite through that delicate batter is absolutely addictive
- Ready in under 40 minutes but tastes like something from a restaurant
02 -
- Overworking the batter makes it tough—those lumps are your friends
- Cold ingredients and hot oil are the golden rule for maximum crispiness
03 -
- Do not overcrowd the pan or the oil temperature will drop too fast
- Work in small batches and resist the urge to move the chicken around too much while it fries