Yum Yum Chicken Tempura Appetizer Recipe
Make Yum Yum Chicken Tempura Appetizer Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Batter
Yum Yum Sauce
Frying & Garnish
Method
Chicken & Batter
- 1
Prep the chicken
Trim excess fat from the chicken thighs and pat dry with paper towels. Cut into 1-inch bite-sized pieces. Place the pieces in a bowl, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and set aside to rest while you prepare the batter and oil.
- 2
Dust with cornstarch
Place 1/4 cup cornstarch in a shallow bowl or plate. One by one, lightly toss each chicken piece in the cornstarch to coat evenly — this helps the batter adhere and creates crispness. Shake off excess cornstarch and transfer to a wire rack or plate.
- 3
Make tempura-style batter
In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon baking powder, and a pinch (about 1/4 tsp) of salt. In a separate chilled small bowl, beat 1 large egg lightly, then add 1/2 cup cold sparkling water and 1 tablespoon rice vinegar; stir to combine. Pour the cold liquid into the dry ingredients and mix briefly with a few strokes — the batter should be slightly lumpy and cold. If it seems too thick, add up to 1–2 tablespoons more cold water. Keep the batter chilled in the refrigerator until ready to fry (this helps the batter stay crisp).
Frying & Garnish
- 4
Heat oil
Pour about 1 quart (or enough to give 2–3 inches depth in your pan) of neutral oil into a medium Dutch oven or deep skillet. Attach a thermometer and heat the oil to 350°F (175°C). Maintain temperature between 340–360°F while frying.
- 5
Fry chicken
Working in small batches (6–8 pieces depending on pan size), dip the cornstarch-dusted chicken pieces into the cold batter, letting excess drip back into the bowl. Carefully lower the battered pieces into the hot oil. Fry until the exterior is golden and crisp and the chicken registers 165°F internally, about 3–4 minutes per batch depending on piece size. Remove with a slotted spoon and drain on a wire rack set over a baking sheet; keep warm in a 200°F oven while you finish remaining batches. If oil temperature drops, allow it to come back to 350°F before the next batch.
- 6
Finish and garnish
When all chicken is fried, transfer pieces to a serving plate. Sprinkle with the thinly sliced green onions and toasted sesame seeds. Serve immediately with the yum yum sauce and optional lemon wedges for squeezing.
Yum Yum Sauce
- 7
Make the sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 teaspoons rice vinegar, 1 teaspoon granulated sugar, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon melted butter, and 1/4 teaspoon salt. Add 1 tablespoon hot water a little at a time to reach a smooth, slightly pourable consistency. Taste and adjust seasoning to preference (more sugar for sweetness, more vinegar for brightness).
- 8
Chill briefly
For best flavor, cover and refrigerate the sauce at least 15 minutes while you fry the chicken to let flavors meld. Bring back to room temperature or serve chilled with the hot chicken—both contrast nicely.