Tempura Chicken. Get the best of homemade chicken and fresh recipes with chicken. Skinless chicken delicious meal at its very best.
Prep Time: 10 mins
Cook Time: 15 mins
- 1 cup flour
- 1 tablespoon cornstarch
- 1/2 teaspoon Herbed Garlic Sea Salt Blend
- 1 quart Natural Grapeseed Oil
- 1 1/2 cups cold seltzer
- 6 (4 ounce) boneless skinless chicken breasts cut into strips
- 3/4 cup Sweet & Sour Sauce
- Start by lining a sheet pan with paper towels and place a wire cooling rack on top. After this, proceed to whisk together the flour, cornstarch, and Herbed Garlic Sea Salt Blend; set aside.
- After that is done, heat the sunflower oil in a large sauce pan over medium high heat until it reaches 375 degrees F.
- Proceed to whisk together the seltzer into the flour mixture until they get completely combined.
- Work in batches if it becomes necessary. Coat the chicken strips in the batter and carefully add it into the hot oil.
- Cook for about 4 – 5 minutes or until it becomes golden and crisp. Also, make sure that chicken is cooked through: 165 degrees F
- Adjust the cooking temperature to keep the oil right around 375 degrees F. Finish by transferring the fried chicken to wire rack in order to drain.
- Finally, serve with sweet & sour sauce
- 410 Calories (kcal)
- 20 Fat (g)
- 2.5 Saturated Fat (g)
- 28 Carbohydrates (g)
- 0 Fiber (g)
- 10 Sugar (g)
- 28 Protein (g)
- 65 Cholesterol (mg)
- 330 Sodium (mg)
Have you heard of ‘‘Tempura chicken’’ before? If you haven’t, don’t worry because you aren’t alone. I used to think of Tempura chicken as a westernized version of tempura. However, Tempura chicken is a Japanese dish mostly enjoyed in Japan.
Tempura chicken is a tempura style fried chicken. Chicken breasts or thigh is cut into strips, marinated in soy sauce, garlic, and ginger mixture, coated in tempura batter, and deep fried. You might be wondering what differentiates Tempura chicken from regular tempura. Well, the difference is on the dipping sauce. Tempura chicken is commonly dipped in kabosu ponzu sauce with Japanese karashi hot mustard instead of the tempura dipping sauce. The citrus soy sauce cuts off the greasy taste and imparts refreshing note to the deep – fried food.
You must be wondering what Karashi mustard is? Well, it is a mixture of crushed mustard seeds of Brassica junceaand horseradish. Karashi is usually sold in powder form or paste form in tubes. It is actually spicier and more potent than mild yellow mustard. Basically, Tempura chicken is aregional favorite in Oita prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this tempura chicken is best enjoyed by dipping with karashi mustard ponzu sauce.
Therefore, the next time you have a craving for fried chicken, give tempura chicken a try. From my experience, tempura chicken is dish liked by most people. In fact, I haven’t met a single person who hates this tempura chicken Even the pickiest person in your family will like it.
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