Description
Chicken Tempura is a crispy and flavorful Japanese-style fried chicken recipe where tender chicken strips are marinated, coated in a light and airy batter, then deep-fried to golden perfection. This dish is perfect as a snack, appetizer, or main course and is known for its delicate crunch and juicy interior.
Ingredients
Scale
Chicken and Marinade
- 1 pound chicken breast (sliced into strips)
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking soda
- 1 large egg (whisked)
- 1 cup soda water (seltzer or sparkling water)
For Frying
- 1 cup vegetable oil
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken breast strips with soy sauce, salt, and pepper. Toss to coat evenly and let it marinate briefly to absorb the flavors.
- Prepare the Batter: In a separate bowl, mix together the all-purpose flour, cornstarch, and baking soda. Create a well in the center and add the whisked egg and soda water. Gently mix until just combined to keep the batter light and airy.
- Heat the Oil: Pour the vegetable oil into a deep pot or saucepan and heat it over medium heat until it reaches about 350°F (175°C), hot enough for frying.
- Coat and Fry the Chicken: Quickly dip each marinated chicken strip into the batter to fully coat it. Allow excess batter to drip off before carefully placing several pieces into the hot oil.
- Cook Until Golden: Fry the coated chicken pieces for 2-3 minutes or until they turn golden brown and are cooked through. Remove them with a slotted spoon and place on paper towels to drain excess oil. Repeat with remaining chicken.
Notes
- Keep the batter cold by using chilled soda water and working quickly to ensure a crispy coating.
- Maintain oil temperature between 350°F to 375°F to ensure even cooking and avoid greasy chicken.
- Serve immediately with dipping sauces like soy sauce-based dips or spicy mayo for extra flavor.
- Do not overcrowd the frying pot as it lowers the oil temperature and results in soggy chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
