Chicken Tempura

This chicken tempura recipe makes an airy but thick tempura batter for chicken that is crispy on the outside while being juicy and tender on the inside.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 287 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon lemon juice
• 1 pound skinless, boneless chicken breasts
• 1 large egg, beaten
• 0.5 teaspoon paprika
• 0.5 teaspoon baking soda
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• 0.5 cup oil for frying, or as needed
• 0.5 cup chilled club soda

Recipe Instructions

Step 1

Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts in half lengthwise.

Step 2

Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.

Step 3

Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.

Step 4

Transfer batter to the shallow bowl set on top of ice water.

Step 5

Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).

Step 6

Fully coat chicken strips in batter, carefully lowering into the hot oil, in 2 to 3 batches.

Step 7

Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken strips.