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I absolutely adore light and crispy Japanese chicken tempura. The way the thinly sliced chicken is coated in a delicate, airy batter and fried to perfection always leaves me craving for more.
Ingredients
Chicken:
- 1 lb 450g chicken breast, cut into strips or bite-sized pieces
Tempura Batter:
- 1 cup 120g all-purpose flour
- 1/4 cup 30g cornstarch
- 1/2 teaspoon 2g baking powder
- 1/2 teaspoon 2g salt
- 1 large egg lightly beaten
- 1 cup 240ml ice-cold water
For Frying:
- Vegetable oil for deep frying
For Serving (optional):
- Tempura dipping sauce or sea salt
- Lemon wedges
- Grated daikon radish
Instructions
- Prepare the Chicken: Begin by cutting the chicken breast into strips or bite-sized pieces. Pat the chicken dry with paper towels to remove any excess moisture. This helps the batter adhere better to the chicken.
- Make the Tempura Batter: In a large mixing bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. In a separate bowl, mix the lightly beaten egg with the ice-cold water. Add the wet ingredients to the dry ingredients and gently mix. It’s crucial not to overmix the batter; lumps are perfectly fine and contribute to the lightness of the tempura.
- Heat the Oil: Fill a deep pan or fryer with vegetable oil, about 2-3 inches deep, and heat it to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature for frying, which is key to achieving that light and crispy texture.
- Dip and Fry the Chicken: Once the oil is hot, dip the chicken pieces into the tempura batter to coat them evenly, then gently place them in the hot oil. Do not overcrowd the pan; fry in batches if necessary. Fry the chicken until it’s golden brown and crispy, about 3-4 minutes, depending on the size of the pieces.
- Drain and Serve: Remove the chicken tempura from the oil and drain on a wire rack or paper towels to remove excess oil. Serve hot with tempura dipping sauce or a sprinkle of sea salt, accompanied by lemon wedges and grated daikon radish if desired.
