Crispy Japanese chicken tempura (Printable Version)
Golden battered chicken strips with a light, crispy coating and tangy ginger-soy dipping sauce.
# What You'll Need:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken breasts
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
→ For the 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
→ For Frying
09 - 4 cups vegetable oil
→ For the 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
# Step-by-Step:
01 - Cut chicken breasts into thin strips measuring 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 well combined.
03 - Lightly beat the egg in a separate bowl, then incorporate the ice-cold sparkling water.
04 - Pour the wet mixture into the dry ingredients. Stir briefly with chopsticks or a fork, leaving the batter slightly lumpy—avoid overmixing for optimal texture.
05 - Heat vegetable oil in a deep pan or fryer to 350°F.
06 - Dip seasoned chicken strips into the batter, allowing excess to drip off before carefully adding to the hot oil.
07 - Fry in batches for 3 to 4 minutes until golden and crisp, turning once halfway through. Avoid overcrowding the pan to maintain oil temperature.
08 - Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and ginger in a small saucepan. Heat gently until sugar completely dissolves, then cool to room temperature.
10 - Arrange chicken tempura on a serving plate and serve immediately with dipping sauce on the side.
# Expert Advice:
01 -
- The crunch you get from that ice-cold sparkling water batter is absolutely addictive
- That dipping sauce comes together in minutes but tastes like you slaved over it
02 -
- That batter must stay ice cold—put your bowl in another bowl of ice if your kitchen is warm
- Overmixing the batter makes it heavy and dense, so embrace those lumps completely
03 -
- Use chopsticks to mix the batter rather than a whisk for better texture
- If the tempura starts getting dark too fast, lower your oil temperature immediately