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Easy Chicken and Vegetable Tempura
0 Likes
Prep Time:
1 hour
Total Time:
1 hour
Make authentic crispy tempura at home with this easy and irresistible recipe!
Ingredients:
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1 1/4 cups cold water
  • 2 cups vegetable oil
  • 1 red bell pepper, cut in thin strips
  • 1 bunch broccoli florets and stalks, cut into 4-inch pieces (about 3/4 lb)
  • 3/4 lb boneless skinless chicken breast, cut into long thin strips
  • 3 green onions, thinly sliced on the bias
Instructions:
  • Preheat oven to 200°F. Place paper towels on a large plate and a baking sheet lined with parchment or foil to the side.
  • Combine the honey, soy sauce, and chili garlic sauce in a small bowl; set it aside for later use.
  • In a spacious bowl, vigorously whisk or stir together the egg, flour, cornstarch, salt, and cold water until well combined.
  • Heat oil in a 5-quart Dutch oven or 10-inch straight-sided skillet over medium heat until it reaches 375°F. Dip bell pepper and broccoli in batter allowing excess to drip back into bowl. Fry in a single layer for 3 to 4 minutes, flipping once, until crispy and golden brown. Drain on paper towels, keep warm in the oven, and wait for oil to return to 375°F between batches.
  • Coat chicken pieces in batter, allowing any extra to drip off. Fry chicken in batches in hot oil for 4 to 5 minutes, flipping once, until crispy and golden brown and fully cooked. Sprinkle with green onions and serve with sauce alongside vegetables.

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