Tempura Chicken

No ratings yet
Print
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 402kcal

Ingredients

  • 3/4 pound Chicken breast boneless skinless cut into thick strips 1 inch wide
  • 2 cups All-purpose flour
  • 1 Egg
  • 1/4 cup Cornstarch
  • 1 tbsp Baking powder
  • 3 cups Vegetable oil
  • 1 tbsp Scallion garnish

Sweet Chili Sauce

  • 1/2 cup Water
  • 3 tbsp Rice wine vinegar
  • 2 tbsp Sugar
  • 1/2 tsp Red pepper flakes
  • 1 tsp Ketchup
  • 1 tsp Cornstarch dissolved in an equal amount of water
US Customary - Metric

Instructions

  • For the sauce: Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, red pepper flakes, ketchup and cornstarch/water mixture; simmer for 5 minutes or until it starts to thicken. Pour into a bowl and refrigerate until ready to serve.
  • Toss the chicken in some flour to coat then set aside.
  • In a bowl, mix together the egg, flour, cornstarch, baking powder, and pinch of salt.
  • Slowly add water to the flour mixture until a thick pancake-like batter forms.
  • Heat the oil in a pot over medium heat to 350°F.
  • Dip the chicken into the batter to coat completely (allowing the excess batter to drip off) and then slowly immerse the chicken into the hot oil. Work in batches if needed so as to not overcrowd the oil.
  • Cook until golden brown on all sides and to an internal temperature of 160°F using a thermometer. Drain on a paper towel-lined plate to drain excess oil.
  • Drizzle the sauce on the chicken and garnish with scallions.

Nutrition

Calories: 402kcal | Carbohydrates: 63g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 452mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 196mg | Iron: 4mg

Tempura Chicken

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 402 kcal

Ingredients
 
 

  • 3/4 pound Chicken breast boneless skinless cut into thick strips 1 inch wide
  • 2 cups All-purpose flour
  • 1 Egg
  • 1/4 cup Cornstarch
  • 1 tbsp Baking powder
  • 3 cups Vegetable oil
  • 1 tbsp Scallion garnish

Sweet Chili Sauce

  • 1/2 cup Water
  • 3 tbsp Rice wine vinegar
  • 2 tbsp Sugar
  • 1/2 tsp Red pepper flakes
  • 1 tsp Ketchup
  • 1 tsp Cornstarch dissolved in an equal amount of water

Instructions
 

  • For the sauce: Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, red pepper flakes, ketchup and cornstarch/water mixture; simmer for 5 minutes or until it starts to thicken. Pour into a bowl and refrigerate until ready to serve.
  • Toss the chicken in some flour to coat then set aside.
  • In a bowl, mix together the egg, flour, cornstarch, baking powder, and pinch of salt.
  • Slowly add water to the flour mixture until a thick pancake-like batter forms.
  • Heat the oil in a pot over medium heat to 350°F.
  • Dip the chicken into the batter to coat completely (allowing the excess batter to drip off) and then slowly immerse the chicken into the hot oil. Work in batches if needed so as to not overcrowd the oil.
  • Cook until golden brown on all sides and to an internal temperature of 160°F using a thermometer. Drain on a paper towel-lined plate to drain excess oil.
  • Drizzle the sauce on the chicken and garnish with scallions.

Nutrition

Calories: 402kcalCarbohydrates: 63gProtein: 26gFat: 4gSaturated Fat: 1gCholesterol: 95mgSodium: 452mgPotassium: 397mgFiber: 2gSugar: 6gVitamin A: 159IUVitamin C: 1mgCalcium: 196mgIron: 4mg
Tried this recipe?Let us know how it was!