What Is Tempura? Tempura is a Japanese style of deep-frying food using a batter to dip the food before frying. The batter consists of three essential ingredients: flour, egg, and ice water to create a light puffy coating when fried. While Tempura is commonly used for seafood, vegetables, and sushi, modern interpretations have become more creative with all sorts of tempura variations. This recipe for Chicken Tempura is a perfect example of the possibilities with Tempura. We will guide you step by step to making your very own Tempura chicken nuggets or Chicken Fingers. This easy-to-prepare recipe is great for an appetizer or maybe a chicken and chips meal. Either way, we are sure you will enjoy making and eating our Chicken Tempura in the comfort of your own kitchen.
Does tempura mean fried?
Tempura translates to fried seafood or vegetables in Japanese. This method was originally brought to Japan by Portuguese missionaries.
What is chicken tempura made of?
Tempura is made from very simple ingredients of flour, egg, cornstarch or arrowroot powder, and water. The secret to a light and crispy batter is that the oil needs to be very hot, and the batter needs to be very cold.
Can you use tempura on chicken?
Yes, pretty much anything that can be fried can be made into tempura.
How many calories are in Chicken Tempura?
There are 533 calories in one portion of chicken tempura.
Ingredients
Oil For frying
6 boneless, skinless Chicken Breasts, Tenders, or Boneless Thighs
1 1/4 cups All-purpose Flour
1 1/4 cups Arrowroot or Cornstarch
½ teaspoon Salt
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
½ teaspoon Paprika Powder
¼ teaspoon Black Pepper
Ice cubes
1 Large Egg - beaten
1 1/4 cups Cold water
Instructions
Prepare a heavy bottom pot or deep fryer with oil and bring to 350 °F/ 178 °C.
Prepare a drying station with, baking rack on top of a baking tray or a plate with paper towels.
Cut the chicken into bite-sized pieces for nuggets or strips for chicken fingers.
Using a large bowl, sift and mix the flour and starch, making sure there are absolutely no lumps, then remove half and set aside in another bowl.
Take one of the two bowls of the flour and starch mixture, and mix in the salt, garlic, onion, paprika, and black pepper, and then set aside; this will be your seasoned dry mix.
Fill a large bowl with ice, large enough to fit the bowl with the tempura batter mixture into the ice to keep cold while cooking.
Using a chopstick or a fork, mix the beaten egg, cold water, and the unseasoned flour and starch mixture, do not over mix once combined, and there are no lumps. Stop and place the bowl into the bowl with ice. Avoid putting too much air into the batter, and do not whip.
Now coat a piece of chicken in the seasoned dry mix, shaking off any excess mixture, and gently dip into the cold tempura batter, completely covering the chicken.
Then gently remove it from the batter and allow any excess to drip off for about a minute to ensure the batter is not too thick, which would result in the chicken not cooking properly.
Carefully place the tempura-coated chicken into the hot oil and fry for 5 minutes or until golden and crispy.
Remove from the oil, placing on the drying station, and repeat until all chicken pieces are cooked.
Serve warm with your favorite dipping sauce like Bacon Cheese Dip and enjoy.
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