Light & Crispy Japanese Chicken Tempura
Experience the joy of making light and crispy Japanese chicken tempura at home, a dish full of nostalgic flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Paleo
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Whisk together the flour, baking powder, and a pinch of salt in a bowl.
- Mix the ice-cold water with the egg in another bowl.
- Combine the wet and dry ingredients gently to create a batter (don’t overmix; it’s okay if it’s slightly lumpy).
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip the chicken pieces into the batter, allowing excess to drip off.
- Carefully place the battered chicken in the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 4-5 minutes.
- Remove the chicken with a slotted spoon and drain on paper towels.
Notes
For optimal results, keep a close watch on the oil temperature and adjust as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 130mg