Chicken Tempura
Crispy Japanese Chicken Tempura with chicken breast and homemade tempura batter. Made with simple pantry-friendly ingredients that anyone can make at home. Serve with a delicous soy sauce dipping sauce. Incredibly delicious!
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Servings: 4
Calories: 275kcal
Ingredients
Chicken and Marinade
- 300 g Chicken breast About 10.5oz, chicken breast/thigh, boneless skinless cut into thin slices.
- 1 tsp Ginger Grated ginger or ginger paste
- 1 tsp Garlic Grate garlic or garlic paste
- ¼ tsp Salt
- ¼ tsp Black pepper or white pepper, freshly ground
- 2 tsp Soy sauce Japanese soy sauce or light soy sauce
- 4-5 tbsp Corn starch To dust the chicken strips
Tempura Batter
- ½ cup Plain flour About 70 gram, regular all-purpose flour, or cake flour.
- ½ cup Corn Starch About 70 gram, corn starch or potato starch
- 1 cup Sparkling water Or soda water, keep it cold ( see details in note )
- 1 Egg Whisked
- ½ tsp Salt
- ¼ tsp Black pepper Freshly ground
- Oil for frying Vegetable or neutral flavour oil
Dipping Sauce
- 2 tbsp Soy sauce Japanese soy sauce or light soy sauce
- 2 tbsp Mirin Japanese rice cooking wine ( see details in note )
- 1 tsp Brown Sugar Or white sugar
- 1 tbsp Lemon juice Or lime juice, freshly squeeze
- ¼ tsp Ginger Finely grated
Instructions
Marinade Chicken
- First, pat dry the chicken breast with paper towel and flatten it by gently pounding with a meat tenderizer, or rolling pin. Then cut into thin long strips. ( About 1.5 cm wide strips ) Season the chicken strips with soy sauce, ginger, garlic, salt, and pepper. Mix well and combine the chicken and seasonings evenly and marinade for 15 minutes.
- Then lightly coat each chicken strips in corn starch and set it aside.
- Fill the frying pan with vegetable oil and heat the oil into high heat about 350°F ( 180°C ).
Make Tempura Batter
- In a large mixing bowl, add plain flour, corn starch, salt, pepper, and mix it well. Pour the whisked egg and cold sparkling water in. Stir it gently.
- Dip each chicken strips in the batter and fry it in a pre-heated oil for 4-5 minutes until crispy.
- Remove the fried chicken tempura from oil and set it aside on the cooling rack. Repeat the process and fry the remaining chicken strips. Do not overcrowd the oil and fry small batches. Between batches strain the crumbs with mesh strainer.
- Serve immediately with soy sauce dipping sauce, shredded carrot, cabbage or choice of salad.
Make Dipping Sauce
- Add all the dipping sauce ingredients, soy sauce, mirin, lemon juice, sugar and grated ginger in a small bowl. Mix until sugar dissolved.
Notes
- Soy sauce - recommend using Japanese soy sauces like Kikkoman or your choice of Japanese soy sauce.
- Plain flour - use all-purpose flour, white flour, cake flour, or finely milled wheat flour.
- Corn starch - add corn starch to create a crispy coating texture. Corn starch can be substituted with potato starch.
- Sparkling water - Add cold sparkling water to keep the batter mix cold. Cold batter creates a light, airy, crispy tempura.
- Dipping sauce - Serve the chicken tempura with this quick and easy sweet, sour, savoury soy sauce dipping sauce. You can also serve it with sweet chilli sauce, Japanese tentsuyu or ponzu sauce, your choice of dipping sauce.
- Frying oil - Use high smoke point vegetable oil like canola, sunflower, peanut, or rapeseed oil.
Nutrition
Calories: 275kcal | Carbohydrates: 40g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1580mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
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