This 30-minute chicken tempura is an easy Japanese recipe that tastes amazingly crispy yet fluffy.
Chicken breast, Ginger, Garlic, Soy sauce, Egg, Flour, Cornstarch, Cold water, oil, Salt, and Pepper.
Pound the chicken breasts on a chopping board using a meat tenderizer until it's thin.
Then cut chicken strips 1-inch wide and 3-inches long.
In a small bowl combine garlic, ginger, soy sauce, salt, and pepper.
In a ziploc bag, place the chicken strips with the combined sauce to marinate for 15 minutes to an hour.
Beat the egg in a bowl for 1 minute until fluffy. Place this bowl in an ice bath.
Then sift in the cake flour and cornstarch into the bowl with the egg.
Slowly pour in the cup of water while whisking until you end up with a thick airy tempura batter.
Remove the chicken strips from the ziplock bag and dip them into the batter, thoroughly coating each piece.
Place the battered chicken into the hot oil and fry for 2 to 3 minutes until golden brown, flipping the chicken halfway to crisp evenly.
Place the homemade chicken tempura on a paper towel-lined plate to remove the excess oil and continue to fry the remaining pieces.
You can use a wooden mallet or rolling pin to bash the chicken breast.
A simple way to avoid tempura batter and flour falling on all of your surfaces is to line it with plastic wrap before making the batter.
Let the chicken fingers marinate in the ziplock bag for longer, so that the flavors infuse into the chicken better.