Chicken Tempura
This Chicken Tempura is light, crisp, and golden, featuring tender chicken strips coated in a delicate tempura-style batter for a quick homemade dish that works beautifully as an appetizer or main meal.
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Servings: 4
Ingredients
For the Chicken
- 1 lb chicken breast sliced into strips
- 3 tbsp soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 c vegetable oil
For the Batter
- 3/4 c all-purpose flour
- 1/4 c cornstarch
- 1/4 tsp baking soda
- 1 large egg whisked
- 1 c soda water seltzer, or sparkling water
Instructions
Season the chicken.
- Place the sliced chicken breast, soy sauce, salt, and pepper into a large mixing bowl. Stir until the chicken is evenly coated.
Prepare the batter.
- In a large shallow bowl, combine the all-purpose flour, cornstarch, and baking soda.
Add the wet ingredients.
- Make a well in the center of the dry ingredients. Add the whisked egg and soda water.
Mix the batter.
- Stir until the batter is smooth and fully combined.
Heat the oil.
- Pour the vegetable oil into a large pot or Dutch oven and heat over medium heat until ready for frying.
Coat the chicken.
- Dip each strip of chicken into the batter, allowing any excess batter to drip off gently.
Fry the chicken.
- Carefully transfer the battered chicken strips to the hot oil in batches. Fry for 2 to 3 minutes, or until the coating is golden brown and the chicken is cooked through.
Drain the chicken.
- Use a slotted spoon to remove the cooked chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serve.
- Serve the chicken tempura immediately while hot and crisp.
Notes
To make this Chicken Tempura gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend and use a gluten-free soy sauce or tamari. Also confirm that the cornstarch, baking soda, and any other packaged ingredients are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements.