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Golden brown crispy chicken tempura strips served on a wire rack with dipping sauce

Chicken Tempura

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 500 g chicken breast, cut into 1-inch strips
  • 1 cup cake flour, chilled
  • 1 cup ice -cold water
  • 1 large egg yolk, chilled
  • 2 tablespoons cornstarc h
  • 1/2 teaspoon sal t
  • 1/4 teaspoon white pepper
  • 1 quart vegetable oil for deep-frying

Instructions
 

  • Pat the chicken strips dry with paper towels and season with salt and white pepper.
  • In a large pot or deep fryer, heat the vegetable oil to 170°C (340°F).
  • In a medium bowl, lightly whisk the chilled egg yolk and ice-cold water together.
  • Sift the cake flour and cornstarch into the egg mixture.
  • Using chopsticks, mix the batter briefly; leave some lumps to ensure a light texture and do not overmix.
  • Dredge each chicken strip lightly in extra flour, then dip into the tempura batter to coat thoroughly.
  • Carefully lower the chicken into the hot oil in batches, avoiding overcrowding the pot.
  • Fry for 3 to 4 minutes until the coating is crisp and light golden and the chicken is cooked through.
  • Remove the chicken with a slotted spoon or spider and drain on a wire rack or paper towels.
  • Serve immediately with tentsuyu dipping sauce or sea salt.