Description
Experience the delight of perfectly fried chicken pieces encased in a light and airy tempura batter that brings the essence of traditional Japanese cooking to your dinner table.
Ingredients
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 large egg
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Whisk together the flour, baking powder, and a pinch of salt in a bowl.
- Mix the ice-cold water with the egg in another bowl.
- Combine the wet and dry ingredients gently to create a batter (don’t overmix; it’s okay if it’s slightly lumpy).
- Heat about 2 inches of vegetable oil in a deep pan to 350°F (175°C).
- Dip the chicken pieces into the batter, allowing excess to drip off.
- Carefully place the battered chicken in the hot oil, frying in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 4-5 minutes.
- Remove the chicken with a slotted spoon and drain on paper towels.
- Serve immediately with dipping sauce.
Notes
Ensure your oil temperature is accurate for the best results. You can double coat the chicken for extra crunch.
