Crispy Japanese Chicken Tempura (Printer-Friendly)
Golden, crispy battered chicken strips with a homemade tangy dipping sauce for a Japanese-inspired meal.
# 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 deep frying
→ 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
# How-To Steps:
01 - Cut the chicken breasts into thin strips about 1/2 x 2 inches. Pat dry thoroughly with paper towels and season evenly with salt and pepper.
02 - In a mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
03 - In a separate bowl, lightly beat the egg, then mix it with the ice-cold sparkling water until incorporated.
04 - Pour the wet mixture into the dry ingredients. Stir very briefly with chopsticks or a fork, leaving the batter slightly lumpy—do not overmix as this prevents proper crisping.
05 - Heat the vegetable oil in a deep pan or fryer to 350°F. Maintain temperature throughout frying for optimal results.
06 - Dip the seasoned chicken strips into the batter, allowing excess to drip off, then carefully add to the hot oil.
07 - Fry in batches for 3 to 4 minutes until golden and crisp, turning once halfway through. Do not overcrowd the pan to maintain oil temperature.
08 - Transfer cooked chicken to a wire rack or paper towels to drain excess oil while remaining crispy.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and ginger in a small saucepan. Heat gently until sugar dissolves completely, then cool to room temperature.
10 - Arrange the chicken tempura on a serving plate and serve hot with the dipping sauce on the side.
# Expert Advice:
01 -
- The batter comes out impossibly light and airy, like something you would order at a restaurant but better because it is fresh and hot
- That first bite when the crunch gives way to juicy chicken is absolutely worth the effort
02 -
- I once made the mistake of using still water instead of sparkling and the texture was completely different, the bubbles really do matter
- Overmixing the batter develops gluten which makes it tough, those lumps are your friend
03 -
- Use a candy thermometer to maintain your oil temperature, it makes a huge difference in consistency
- Never crowd the pan, the oil temperature drops too much and you end up with greasy chicken