Craving that delicate, crispy crunch of authentic Japanese tempura? Look no further! This guide provides a foolproof recipe for creating restaurant-quality Chicken Tempura in your very own kitchen. Forget greasy, heavy imitations – we’re diving deep into the secrets of achieving a light, airy batter and perfectly cooked, succulent chicken. This recipe is designed for both beginners and experienced cooks, guaranteeing a delicious and satisfying result every time. Prepare to impress your family and friends with this classic Japanese delicacy.
Recipe Overview
Before we dive into the specifics, here’s a quick overview of what to expect when making this delicious chicken tempura.
| Category | Value |
|---|---|
| Preparation Time | 25 minutes |
| Cooking Time | 15 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Nutritional Information (Per Serving, Estimated)
This chicken tempura provides a delicious and satisfying meal, but it’s important to be mindful of the nutritional content. The following are approximate values:
- Calories: Approximately 400-450 kcal
- Protein: 30-35g
- Carbohydrates: 25-30g
- Fat: 20-25g (depending on the oil used)
These values can vary based on portion sizes and specific ingredients used. Consider using a healthier oil like avocado or grapeseed oil to reduce the overall fat content.
Ingredients You’ll Need
Here’s a comprehensive list of everything you need to create perfect Chicken Tempura. Make sure to have everything prepped and ready to go before you start cooking!
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast | 1 lb (450g) | Cut into 1-inch thick strips. Thighs can be used for a richer flavor. |
| All-Purpose Flour | 1 cup (125g) | For coating the chicken before dipping in the batter. |
| Cake Flour (or All-Purpose) | 1 cup (125g) | Cake flour makes for a lighter batter. If using all-purpose, be extra careful not to overmix. |
| Cornstarch | 1/4 cup (30g) | Adds extra crispness to the batter. |
| Baking Powder | 1 teaspoon | Helps the batter puff up and become light. |
| Salt | 1/2 teaspoon | To season the batter. |
| Ice Water | 1 cup (240ml) | Must be ice cold! This is crucial for a light batter. Add more if needed. |
| Egg | 1 large | Beaten lightly. |
| Vegetable Oil (for frying) | 4-6 cups | Use a neutral-flavored oil with a high smoke point, such as vegetable, canola, or peanut oil. |
| Dipping Sauce (Tentsuyu) | As needed | Store-bought or homemade. Recipe follows. |
| Grated Daikon Radish | As needed | For serving with dipping sauce. Optional. |
| Grated Ginger | As needed | For serving with dipping sauce. Optional. |
Tentsuyu Dipping Sauce Recipe:
While store-bought tentsuyu is convenient, making your own is surprisingly easy and tastes fantastic. Here’s a simple recipe:
- 1/2 cup dashi (Japanese soup stock)
- 2 tablespoons soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sugar
Combine all ingredients in a saucepan and bring to a simmer over medium heat. Stir until the sugar dissolves. Remove from heat and let cool completely. Store in the refrigerator until ready to use.
Cooking Instructions
Ready to start cooking? Follow these step-by-step instructions to create the most delicious Chicken Tempura you’ve ever tasted!
- Prepare the Chicken: Cut the chicken breast into strips about 1-inch thick and 3-4 inches long. Pat them dry with paper towels. This helps the flour adhere better and prevents the oil from splattering too much. Lightly dredge each chicken strip in all-purpose flour, shaking off any excess. This creates a base for the tempura batter to stick to.
- Prepare the Tempura Batter: In a large bowl, whisk together the cake flour, cornstarch, baking powder, and salt. In a separate bowl, lightly beat the egg. Add the ice water to the egg and mix well. Pour the wet ingredients into the dry ingredients and gently mix with chopsticks or a fork. The batter should be lumpy and slightly thin – avoid overmixing! Overmixing develops the gluten in the flour, resulting in a tough, rather than light and crispy, tempura. It’s ok if you see some lumps, its better to have under mixed than overmixed.
- Heat the Oil: Pour the vegetable oil into a deep fryer or a large, heavy-bottomed pot. Heat the oil to 325-350°F (160-175°C). Use a thermometer to monitor the temperature – this is crucial for achieving the perfect tempura. If the oil is too hot, the tempura will burn on the outside before the chicken is cooked through. If it’s not hot enough, the tempura will be greasy.
- Fry the Chicken: Dip each floured chicken strip into the tempura batter, ensuring it’s fully coated. Gently lower the battered chicken into the hot oil, being careful not to overcrowd the pot. Fry in batches, 3-4 pieces at a time, to maintain the oil temperature.
- Cook to Golden Perfection: Fry the chicken tempura for 2-3 minutes per side, or until golden brown and crispy. The chicken should be cooked through. You can test for doneness by inserting a thermometer into the thickest part of a piece; it should register 165°F (74°C).
- Drain and Serve: Remove the chicken tempura from the oil using a slotted spoon or tongs and place it on a wire rack lined with paper towels to drain excess oil. Serve immediately while hot and crispy.
Serving Suggestions
Chicken Tempura is incredibly versatile and can be enjoyed in a variety of ways. Here are a few serving suggestions:
- With Tentsuyu Dipping Sauce: The classic way to enjoy tempura. Serve with grated daikon radish and ginger for added flavor.
- Tempura Donburi (Tempura Rice Bowl): Place the chicken tempura on top of a bed of rice and drizzle with tentsuyu sauce. Add a soft-boiled egg for extra richness.
- Tempura Udon/Soba: Add the chicken tempura to a bowl of hot udon or soba noodle soup.
- As an Appetizer: Serve the chicken tempura as a standalone appetizer with a variety of dipping sauces, such as spicy mayo or sweet chili sauce.
- Bento Box: Pack chicken tempura as part of a delicious and satisfying bento box lunch.
Experiment with different sides and sauces to find your favorite way to enjoy this delightful dish!
Tips and Tricks for Perfect Chicken Tempura
Here are some additional tips and tricks to ensure your chicken tempura turns out perfect every time:
- Keep Everything Cold: The key to a light and crispy tempura batter is to keep all the ingredients as cold as possible. Chill the flour, cornstarch, and water before using. You can even place the bowl of batter in a larger bowl filled with ice water to keep it cold while you’re frying.
- Don’t Overmix the Batter: Overmixing the batter will develop the gluten in the flour, resulting in a tough and chewy tempura. Gently mix the wet and dry ingredients until just combined, leaving some lumps.
- Use a Thermometer: Maintaining the correct oil temperature is crucial for achieving the perfect tempura. Use a thermometer to monitor the temperature and adjust the heat as needed.
- Fry in Batches: Avoid overcrowding the pot when frying the chicken tempura. Fry in small batches to maintain the oil temperature and ensure that the tempura cooks evenly.
- Drain Well: After frying, place the chicken tempura on a wire rack lined with paper towels to drain excess oil. This will help keep it crispy.
- Serve Immediately: Tempura is best served immediately while it’s still hot and crispy.
- Experiment with Different Flours: While cake flour is traditionally used for tempura batter, you can also experiment with other types of flour, such as rice flour or tapioca starch, for a slightly different texture.
- Add Flavor to the Batter: For extra flavor, you can add a pinch of ginger powder, garlic powder, or cayenne pepper to the tempura batter.
Chicken Tempura is a culinary delight that’s surprisingly easy to make at home. With this recipe and these tips, you’ll be creating restaurant-quality tempura in no time. Enjoy!
Mastering the art of chicken tempura opens the door to a world of culinary possibilities. Whether you’re serving it as a standalone dish or incorporating it into a larger Japanese feast, this crispy and flavorful creation is sure to impress. So, gather your ingredients, follow these steps, and prepare to embark on a delicious adventure into the realm of authentic Japanese cuisine. Remember the secrets to success: cold ingredients, a light hand with the batter, and precise temperature control. With a little practice, you’ll be creating perfect chicken tempura every single time. Happy cooking! Making a great chicken tempura takes some practice, but with this recipe and a few tries you will be making it like a professional. Enjoy making your chicken tempura!
Now you know how to make chicken tempura!
