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Tempura Chicken

Tempura chicken involves coating pieces of chicken in a light, airy batter made from rice flour and ice-cold water, then deep-frying until crisp. The final result is a delicately crispy outer layer with tender, juicy meat inside, offering a surprising crunch with each bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pounds chicken breasts or thighs, cut into bite-sized pieces skinless and boneless
  • 1 cup rice flour preferably sushi or glutinous rice flour for lightness
  • 1 1/4 cups ice-cold water use ice cubes to keep the water very cold
  • 2 cups vegetable oil for frying, enough to submerge the chicken
  • 1/2 teaspoon salt optional, for seasoning the chicken

Equipment

  • Deep Fryer or Large Deep Pan
  • Thermometer
  • Mixing bowls
  • Whisk
  • Slotted Spoon or Tongs

Method
 

  1. Prepare the chicken by cutting it into uniform bite-sized pieces, which helps them cook evenly and look appealing.
  10. Serve the tempura chicken hot, optionally garnished with chopped herbs or a dipping sauce of choice.