Homemade Chicken Tempura

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Medium Brush Stroke Medium Brush Stroke Medium Brush Stroke Flour Medium Brush Stroke Garlic Medium Brush Stroke Chicken breast Medium Brush Stroke Medium Brush Stroke Water Medium Brush Stroke Egg Medium Brush Stroke Soy sauce Medium Brush Stroke Ginger Oil Cornstarch Salt & pepper Get Ingredients

How to make

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Pound the chicken breasts on a chopping board using a meat tenderizer until it's thin.

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Then cut chicken strips 1-inch wide and 3-inches long.

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In a small bowl combine garlic, ginger, soy sauce, salt, and pepper.

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Place the chicken strips into a ziplock bag with the garlic, ginger, soy sauce, salt, and pepper to marinate for 15 minutes to an hour.

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Heat the vegetable oil to 350 degrees Fahrenheit (170 degrees Celsius) in a large skillet or deep fryer while making the batter.

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Make an ice bath in a large bowl with water and ice cubes, and place a medium bowl inside so that the water comes halfway up. Beat the egg in the bowl for 1 minute until fluffy.

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Then sift in the cake flour and cornstarch into the bowl with the egg.

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Slowly pour in the cup of water while whisking until you end up with a thick airy tempura batter.

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Remove the chicken strips from the ziplock bag and dip them into the batter, thoroughly coating each piece.

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Place the battered chicken into the hot oil (2 or 3 pieces at a time), and fry for 2 to 3 minutes until golden brown, flipping the chicken halfway to crisp evenly.

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Serve with your favorite dipping sauce and lemon wedges for squeezing the lemon juice over, and enjoy!

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Cooking Tips

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Homemade Chicken Tempura

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