Kids Yum Yum Chicken Recipe

Prepare chicken

Trim chicken of excess fat and cut into kid-friendly strips about 3/4–1 inch wide and 2–3 inches long. Pat pieces very dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp pepper.

Make tempura batter

In a medium bowl whisk the egg until just combined. Add cold sparkling water and whisk briefly. In a separate bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. Just before frying, gently fold the dry ingredients into the egg/water mixture with a few strokes — do not overmix; small lumps are fine. Keep batter cold (place bowl over ice if possible).

Pre-dredge

Place the remaining 1/4 cup flour (if desired you can reserve a couple tablespoons) on a plate. Lightly toss each chicken strip in the flour to dry the surface; shake off excess. This helps the batter adhere.

Heat oil

In a heavy-bottomed Dutch oven or deep skillet add 3 cups vegetable oil and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately, turning golden in about 30–45 seconds.

Fry chicken

Working in a single layer and not overcrowding the pan, dip each floured chicken strip into the cold tempura batter, letting excess drip off, then carefully lower into the hot oil. Fry 2–3 minutes per side until golden and cooked through (internal temperature 165°F / 74°C for chicken). Remove with a slotted spoon to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining pieces.

Finish

When all pieces are cooked, return any chicken to the oil for a quick 15–30 second re-fry if needed to crisp further. Drain again and lightly season with a pinch of salt. Let rest 2 minutes before serving to avoid burning small mouths.

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/3–1/2 inch thick sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove surface starch, then pat very dry with clean kitchen towels or paper towels.

Cook fries (two options)

Oven method (less oil): Toss dried potato sticks with 2 tbsp vegetable oil and spread in a single layer on a parchment-lined baking sheet. Roast at 425°F (220°C) for 25–30 minutes, flipping once, until golden and crisp. Season immediately with 1 tsp salt. Frying method: Heat oil in a deep pot to 325°F (160°C). Blanch potatoes in batches for 3–4 minutes until just tender but not colored. Remove and drain. Increase oil to 375°F (190°C) and fry in batches 1–2 minutes until golden and crisp. Drain on paper towels and season with salt.

Serve

Keep fries warm with the chicken or serve alongside. If using oven method, they can be finished in the 200°F (95°C) oven while frying the chicken.

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tbsp milk, 1 tsp lemon juice, 1/2 tsp honey, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/8 tsp white pepper (if using). Whisk until smooth and adjust thickness with an extra teaspoon of milk if needed. Taste and adjust seasoning—add a touch more honey for sweetness or more lemon for brightness. Chill at least 10 minutes to let flavors meld.

Spoon 1/2 cup ketchup into a small ramekin. Optionally mix with a teaspoon of the Kobé white sauce for a milder ketchup dip for kids.

Arrange tempura chicken and fries on a kid-size plate. Place small dipping bowls of Kobé white sauce and ketchup alongside. Sprinkle chopped parsley over fries or chicken if desired and add lemon wedges for adults to squeeze.