Crispy Golden Chicken Tempura (Printable)
Golden, crispy battered chicken strips with tangy soy-ginger dipping sauce
# What You Need:
→ Chicken
01 - 1.1 lb boneless skinless chicken breasts, cut into 1/2 x 2 inch strips
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
→ Tempura Batter
04 - 1 cup all-purpose flour
05 - 1/4 cup cornstarch
06 - 1 large egg
07 - 3/4 cup ice-cold sparkling water
08 - 1/2 tsp baking powder
→ Frying
09 - 4 cups vegetable oil for deep frying
→ Dipping Sauce
10 - 1/4 cup soy sauce
11 - 1/4 cup mirin
12 - 1 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 1 tsp grated fresh ginger
# Steps:
01 - Cut chicken breasts into thin strips approximately 1/2 x 2 inches. Pat thoroughly dry with paper towels and season evenly with salt and pepper.
02 - Whisk together flour, cornstarch, and baking powder in a mixing bowl until uniformly combined.
03 - Lightly beat the egg in a separate bowl, then incorporate the ice-cold sparkling water.
04 - Pour wet mixture into dry ingredients. Stir briefly with chopsticks or fork just until combined, leaving batter slightly lumpy. Do not overmix.
05 - Heat vegetable oil in deep pan or fryer to 350°F.
06 - Dip seasoned chicken strips into batter, allowing excess to drip off.
07 - Carefully add battered chicken to hot oil. Fry in batches for 3-4 minutes until golden and crisp, turning once. Avoid overcrowding the pan.
08 - Transfer cooked chicken to wire rack or paper towels to drain excess oil.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and ginger in small saucepan. Heat gently until sugar dissolves completely. Cool to room temperature before serving.
10 - Arrange chicken tempura on serving plate and serve immediately with dipping sauce on the side.
# Expert Hints:
01 -
- The batter stays incredibly light because of that secret sparkling water trick, creating the most delicate crunch youve ever experienced at home
- That tangy dipping sauce comes together in minutes but transforms everything into something that feels like it came from a restaurant
02 -
- Overmixing the batter is the number one mistake people make, so stop stirring as soon as the dry ingredients are barely incorporated
- Keeping your batter ice-cold, possibly even setting the bowl over ice while you work, is what creates that light and airy texture instead of something heavy and doughy
03 -
- Use a neutral oil with a high smoke point like canola or vegetable oil, and strain it through a fine mesh sieve after cooling to reuse it once or twice
- Try the same technique with shrimp, sweet potato slices, green beans, or even broccoli florets for vegetable tempura that might convert even the veggie skeptics