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Easy Chicken Tempura photo

Chicken Tempura

This Chicken Tempura is a crispy delight! Juicy chicken coated in a light, airy batter, perfect for impressing your family and friends.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Tempura:
  • 1 pound chicken breasts boneless and skinless, cut into bite-sized pieces
  • 2.5 tablespoons soy sauce adds a savory depth to the chicken
  • 0.5 teaspoon salt enhances the overall flavor
  • 0.5 teaspoon black pepper for a subtle kick
  • 0.75 cup all-purpose flour forms the base of your batter
  • 5 tablespoons cornstarch for that signature crispy texture
  • 0.25 teaspoon baking soda helps the batter puff up when frying
  • 1 large egg adds richness and helps bind the batter
  • 1 cup cold sparkling water the secret to a light and airy batter
  • Vegetable oil for frying; canola or peanut oil works great
  • Preferred dipping sauce such as sweet chili sauce or soy sauce

Equipment

  • Deep frying pan or pot
  • Cooking thermometer
  • Mixing bowls
  • Slotted spoon or spider
  • Paper towels

Method
 

Instructions:
  1. Step 1: Prepare the Chicken. Start by cutting the chicken breasts into bite-sized pieces. Pat them dry with paper towels to remove excess moisture.
  2. Step 2: Marinate the Chicken. In a bowl, combine the chicken pieces with soy sauce, salt, and black pepper. Allow to marinate for about 15-20 minutes.
  3. Step 3: Make the Batter. In a separate bowl, whisk together flour, cornstarch, baking soda, and the lightly beaten egg. Gradually add the cold sparkling water while mixing until just combined.
  4. Step 4: Heat the Oil. In your deep frying pan or pot, pour enough vegetable oil to submerge the chicken pieces. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  5. Step 5: Fry the Chicken. Dip each piece of marinated chicken into the batter and carefully place into the hot oil. Fry in batches for about 4-5 minutes or until golden brown.
  6. Step 6: Drain and Serve. Remove the tempura from the oil and place on paper towels to absorb excess oil. Serve immediately with your preferred dipping sauce.

Notes

  • For extra crunch, ensure your oil is hot enough before frying.
  • Feel free to experiment with different dipping sauces for variety.
  • Store leftovers in an airtight container for up to 2 days.