Chicken Tempura Recipe

Authentic Chicken Tempura Recipe with Step-by-Step Instructions

5 from 3 votes

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Course: Main Course

Cuisine: Japanese

Keyword: Chicken Tempura, Tempura

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: People

Calories: 510kcal

Heat oil in a sauce pan to 350 degrees.
Flatten chicken breasts and cut into strips.
Add chicken to a mixing bowl and combine with soy sauce, garlic, ginger, salt and pepper. Combine thoroughly until chicken is coated in seasoning mixture.

Assemble the ingredients and chill the water. You may need to add ice if you don't have access to very cold water. However, make sure to remove ice cubes before combining with egg.
Crack one egg into a small bowl and beat until the yolk and white are combined.
Add cold water to the egg and mix well (I usually strain the ice water directly into the egg bowl to assure you get ice-cold water but no cubes).
Sift one cup of flour into the egg and water combination.
Using a spoon or chopstick, lightly mix making sure not to over stir. The batter should be mixed but a little lumpy.

Dip each strip into the batter making sure the chicken strip is fully coated in the batter. Then gently add to the oil and cook for 3 to 4 minutes. Make sure not to cook too many pieces at a time.
Remove the chicken strips from oil once they are done cooking and add to a paper towel-lined plate. This will help absorb any excess oil.
Serve with tempura dipping sauce (tentsuyu) and enjoy!