Description
This Chicken Tempura recipe features tender bite-sized chicken pieces coated in a light, crispy tempura batter and fried to golden perfection. Served with a savory dipping sauce and optional garnishes like green onions and sesame seeds, it’s a delightful appetizer or main dish that’s quick and easy to prepare.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg
- 1 cup cold sparkling water or cold water with ice cubes
Frying
- Vegetable oil for frying
Serving
- Tempura dipping sauce (store-bought or homemade)
- Chopped green onions (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper to create the dry batter base.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg and cold sparkling water until the mixture is smooth and well combined.
- Make the Batter: Pour the egg and water mixture into the dry ingredients, stirring gently just until combined. The batter should be lumpy; avoid overmixing. If the batter is too thick, add a bit more cold water until it reaches a light, fluid consistency.
- Heat the Oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Make sure the oil is deep enough to fully submerge the chicken pieces for even frying.
- Fry the Chicken: Dip each piece of chicken into the batter, ensuring it is fully and evenly coated. Carefully drop the battered chicken into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes or until the chicken is golden and crispy. Remove the cooked pieces and drain them on a paper towel-lined plate to remove excess oil.
- Serve: Serve the chicken tempura immediately with the tempura dipping sauce on the side. Garnish with chopped green onions and sesame seeds if desired for added flavor and presentation.
Notes
- Use very cold water or sparkling water to keep the batter light and crisp.
- Do not overmix the batter to prevent it from becoming dense.
- Maintain the oil temperature to ensure crispy coating without absorbing excess oil.
- Fry in small batches to avoid lowering the oil temperature.
- Serve immediately for best texture as tempura tends to get soggy if left to sit.
