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chicken tempura from The Jewish Kitchen
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Easy Chicken Tempura

The crispy, light batter fries to a golden brown while the chicken stays moist and tasty. Serve with a tangy or sweet dipping sauce for a delicious first course or main meal.
Course Appetizer, Lunch, Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 people

Ingredients

  • 1 1/2 lbs. Kosher chicken tenders
  • 1 large egg, slightly beaten
  • 1 cup all purpose flour sifted
  • 1 cup ice cold water
  • 1/4 cup cornstarch, sifted
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. paprika
  • 1/2 tsp. freshly ground black pepper
  • 3/4 cup canola or vegetable oil do not use olive oil
  • red pepper for garnish (optional)
  • duck sauce or soy sauce (optional)

Instructions

  1. Pat the chicken dry and season with any seasonings you like, such as salt, pepper, and paprika. Set aside. Heat oil in heavy frying pan to 350 degrees. If not using a thermometer, drop a little batter into the oil. It will fall to the bottom of the pan but rise quickly to the top when it is ready to use.
  2. Mix together egg, flour, cornstarch, salt and pepper in a large bowl. Gradually add in the ice cold water. Dip chicken in batter, letting the excess drip off. Fry each tender for about 5 minutes. Remove and drain on paper towels to absorb excess oil.
  3. Serve with steamed Japanese rice and duck sauce, soy sauce or any other dipping sauce you desire.