Description
This recipe for Light & Crispy Japanese Chicken Tempura delivers tender chicken pieces encased in a delicate, airy batter that fries up golden and crisp. Perfectly paired with traditional tempura dipping sauce, fresh lemon wedges, and grated daikon radish, this dish is a delightful way to enjoy authentic Japanese flavors with a satisfying crunch.
Ingredients
Scale
Chicken
- 1 pound chicken breast
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup ice-cold water
Frying
- 2-3 cups vegetable oil
To Serve
- Tempura dipping sauce, to taste
- Lemon wedges, to taste
- Grated daikon radish, to taste
- Sea salt, to taste
Instructions
- Prepare the chicken: Cut the chicken breast into strips or bite-sized pieces. Pat them dry thoroughly with paper towels to remove any surface moisture, which helps the batter to adhere and crisp up better during frying.
- Make the batter: Sift together the all-purpose flour, cornstarch, baking powder, and salt into a large mixing bowl to ensure even distribution and airiness. In a separate bowl, lightly beat the egg and mix it with the ice-cold water. Gently combine the wet ingredients into the dry mix, stirring just until incorporated to avoid overmixing and keep the batter light and crispy.
- Heat the oil: Pour 2-3 inches of vegetable oil into a deep pan or fryer and heat it to 350°F (175°C). Use a thermometer to maintain accurate temperature for perfect frying results.
- Batter and fry the chicken: Coat each chicken piece thoroughly with the tempura batter, allowing excess batter to drip off. Fry in small batches to prevent overcrowding, cooking each piece for about 3-4 minutes until they turn golden brown and crispy.
- Drain the tempura: Using a slotted spoon, carefully remove the fried chicken tempura from the oil. Place them on a wire rack or paper towels to drain any excess oil, preserving the crisp texture.
- Serve immediately: Serve the tempura hot with tempura dipping sauce, lemon wedges, grated daikon radish, and a sprinkle of sea salt on the side to enhance the flavors and provide traditional accompaniments.
Notes
- Ensure the water for the batter is ice-cold to achieve the lightest, crispiest tempura texture.
- Do not overmix the batter; lumps are fine and will help create a delicate crust.
- Maintaining oil temperature is crucial for proper frying and to avoid greasy tempura.
- Fry in small batches to avoid temperature drops and uneven cooking.
- Use a wire rack instead of paper towels for draining if you want to keep the tempura extra crispy.
- Serve immediately after frying for the best texture and flavor.
