How To Tempura Chicken Like A Pro – Can You Master It?

Absolutely! Tempura chicken is a delectable dish that combines the crispy, light texture of tempura batter with the tender and juicy flavors of chicken. Whether you’re a seasoned chef or a home cook looking to try something new, making tempura chicken is a rewarding experience.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• 1 cup tempura flour (or all-purpose flour mixed with 1 tablespoon cornstarch)
• 1 egg
• 1 cup ice water
• Vegetable oil for frying

Step-by-Step Instructions

1. Prepare the Chicken: Cut the chicken into bite-sized pieces and pat them dry with paper towels.
2. Make the Tempura Batter: In a large bowl, whisk together the tempura flour, egg, and ice water. Mix until just combined; do not overmix.
3. Coat the Chicken: Dip the chicken pieces into the tempura batter, making sure they are evenly coated.
4. Heat the Oil: Heat the vegetable oil in a large saucepan or deep fryer to 375°F (190°C).
5. Fry the Chicken: Carefully drop the coated chicken pieces into the hot oil. Fry for 2-3 minutes, or until golden brown and crispy.
6. Drain the Chicken: Remove the fried chicken from the oil and drain it on paper towels.
7. Serve: Serve the tempura chicken hot with your favorite dipping sauce, such as tempura sauce, soy sauce, or ponzu sauce.

Tips for Success

• Use very cold ice water to make the tempura batter. This will help the batter stay crispy.
• Do not overmix the tempura batter. Overmixing will result in a tough batter.
• Fry the chicken in small batches to prevent the oil from cooling down too much.
• Do not overcrowd the pan when frying the chicken. This will prevent the chicken from cooking evenly.

Variations

• Spicy Tempura Chicken: Add a teaspoon of chili powder or cayenne pepper to the tempura batter for a spicy kick.
• Vegetable Tempura: Dip your favorite vegetables, such as broccoli, carrots, or zucchini, into the tempura batter and fry them along with the chicken.
• Seafood Tempura: Use shrimp, fish, or squid instead of chicken for a seafood tempura treat.

Dipping Sauces

• Tempura Sauce: Combine equal parts soy sauce and mirin (Japanese sweet rice wine) in a small bowl. Add a pinch of sugar and a splash of dashi (Japanese stock) if desired.
• Soy Sauce: Use soy sauce as is for a simple and savory dipping sauce.
• Ponzu Sauce: Combine equal parts soy sauce, rice vinegar, and dashi in a small bowl. Add a squeeze of lemon juice and a pinch of grated daikon radish for extra flavor.

Serving Suggestions

• Serve tempura chicken as an appetizer or main dish.
• Pair it with rice, noodles, or a salad.
• Top it with shredded carrots, daikon radish, or green onions for added color and crunch.

The Perfect Finish: Serving and Enjoying Your Tempura Chicken

Once your tempura chicken is cooked to perfection, it’s time to savor the crispy goodness. Serve it hot with your favorite dipping sauce and enjoy the delightful combination of flavors and textures. Whether you’re hosting a party or simply treating yourself, tempura chicken is sure to impress and satisfy.

Questions We Hear a Lot

1. What is the difference between tempura flour and all-purpose flour?

Tempura flour is a finely ground flour made from wheat or rice. It has a lower protein content than all-purpose flour, which results in a lighter and crispier batter.

2. Can I use beer instead of water in the tempura batter?

Yes, you can use beer instead of water for a slightly lighter and more flavorful batter.

3. How do I store leftover tempura chicken?

Store leftover tempura chicken in an airtight container in the refrigerator for up to 2 days. Reheat it in the oven or air fryer before serving.