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Chicken Tempura
Chicken Tempura
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Light and fluffy tempura batter ensures crispy, golden chicken that's juicy and tender inside.
Ingredients:
  • 1 pound skinless, boneless chicken breasts
  • 1 large egg, beaten
  • 0.5 cup all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 teaspoon paprika
  • 0.5 teaspoon baking soda
  • 1 pinch salt
  • 0.5 cup chilled club soda
  • 0.5 cup oil for frying, or as needed
Instructions:
  • Lay the chicken flat and carefully slice horizontally through the middle, ensuring not to cut all the way through. Open the chicken like a book, pound it until thin, then slice each piece lengthwise.
  • Fill a large bowl with ice water and nestle a shallow bowl inside it for the batter to keep it chilled as you cook the chicken.
  • Make batter: In a large mixing bowl, gently combine beaten egg, sifted flour, cornstarch, lemon juice, paprika, baking soda, and salt. Carefully pour in club soda and mix until just combined. Leave a few lumps for a light, airy texture. Avoid overmixing.
  • Pour the batter into the chilled shallow bowl.
  • Heat 1 inch of vegetable oil in a pan over medium heat until glossy or temperature reaches 350°F (175°C).
  • Dip chicken strips in batter until fully coated, then fry in hot oil in small batches of 2-3.
  • Sear chicken until beautifully golden, crispy, and fully cooked through, about 2 minutes per side, then move to a serving tray.

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