How to Cook Perfect Chicken Tempura

Chicken Tempura. Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce. Drain chicken tempura on some paper towels and serve as an appetizer or over rice as a meal with soy sauce and chili garlic sauce.

Because the batter is so thin, you want thin strips of chicken that cook quickly. Dip chicken pieces into batter; let excess batter drip back into bowl. Top chicken and vegetables with green onions; serve with sauce. You can cook Chicken Tempura using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Tempura

1. You need 500 g of Chicken Breast OR Tenderloin Fillets.
2. It's 1 of small piece Ginger *grated.
3. You need 1 clove of Garlic *grated.
4. It's 1 tablespoon of Soy Sauce.
5. You need 1 tablespoon of Sake (Rice Wine).
6. Prepare 1 teaspoon of Sesame Oil for flavour *optional.
7. You need 2-3 tablespoon of Plain Flour.
8. Prepare of Oil for frying.
9. Prepare of <Tempura Batter>.
10. Prepare 1 of Egg.
11. Prepare of Cold Water.
12. Prepare 1/4 cup of Plain Flour.
13. It's 1/4 cup of Potato Starch Flour.

Anything that has tempura in the name is what I go for at a Japanese restaurant. Something about that light and airy breading is just so perfect and delicious! While I normally go for tempura vegetables, I decided to try experimenting with coating chicken in tempura batter and deep frying it. Which kind of chicken would you like in the recipe?

Chicken Tempura step by step

1. Cut Chicken Fillets into 3-4cm size pieces. Combine Ginger, Garlic, Soy Sauce, Sake (Rice Wine) and Sesame Oil in a bowl, add chicken pieces, massage, and set aside..
2. Place 1 Egg in 1/2 cup and add Cold Water to make it 1/2 cupful. Combine Flour and Potato Starch in a separate bowl, and the Egg and Cold Water, and mix lightly to make Tempura Batter..
3. Heat Oil to 170°C to 180°C. Coat the chicken pieces with Flour, dip into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil..
4. Serve with ‘Ponzu’ or ‘Tentsuyu’ (Dipping Sauce for Tempura)..

Chicken Wings Chicken Breasts Chicken Legs Chicken Thighs Chicken Drumsticks Any Type of Chicken. This search takes into account your taste preferences. A light and crispy tempura batter just like you get at Japanese restaurants. Perfect for deep frying chicken, vegetables, or seafood. In a medium-sized bowl, stir together the flour and baking powder.

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