Ingredients
– 1 pound chicken breast, thinly sliced
– 1 cup all-purpose flour
– 1 cup ice-cold water
– 1 large egg
– 1 teaspoon baking powder
– Salt to taste
– Vegetable oil for frying
– Tempura dipping sauce, for serving
Instructions
1- Begin by heating the vegetable oil in a deep fryer or large pot to 350°F (175°C).
2- In a mixing bowl, lightly beat the egg and mix it with the ice-cold water.
3- Sift together the flour and baking powder, then gradually add it to the egg mixture. Stir lightly until just combined; the batter should be somewhat lumpy.
4- Season the chicken slices with salt. Dip each piece into the batter, ensuring each slice is well-coated.
5- Carefully place the battered chicken into the hot oil. Fry in batches to avoid overcrowding, cooking each piece until golden brown and crisp, about 3-4 minutes.
6- Remove the chicken tempura from the oil and drain on paper towels.
7- Serve hot with tempura dipping sauce on the side.
Enjoy!
Light & Crispy Japanese Chicken Tempura
