Tempura Chicken Fingers Recipe
Strips of chicken breast battered and deep fried. Served with honey mustard.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Batter
Honey Mustard Sauce
Oil for frying
Method
Prepare Chicken
- 1
Slice the Chicken
Cut the chicken breast into strips, about 1 inch wide.
- 2
Season the Chicken
Season the chicken strips with salt and black pepper. Let them marinate for about 15 minutes.
Make Batter
- 3
Combine Dry Ingredients
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
- 4
Add Water
Gradually add the ice-cold water to the dry ingredients, whisking until smooth. The batter should be thick enough to coat the chicken strips.
Prepare Honey Mustard Sauce
- 5
Mix Sauce Ingredients
In a small bowl, combine honey, Dijon mustard, and mayonnaise. Mix well and set aside.
Fry Chicken Fingers
- 6
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it's about 350°F (175°C).
- 7
Dip Chicken in Batter
Dunk the marinated chicken strips in the batter, ensuring they are fully coated.
- 8
Fry Chicken Strips
Carefully place the battered chicken strips in the hot oil, frying in batches. Cook for about 4-5 minutes or until golden brown and cooked through.
- 9
Drain Excess Oil
Remove the chicken fingers from the oil and place them on a plate lined with paper towels to absorb excess oil.
