Chicken Tempura(2)app Recipe

Prepare oil

Pour 3–4 cups of vegetable oil into a deep pot or heavy-bottomed pan, filling so there is at least 2–3 inches of oil. Heat over medium-high until oil temperature reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise quickly without burning.

Make batter

In a medium bowl, lightly beat 1 large egg. Add 1 cup cold club soda (keep it very cold by adding 4 ice pieces to the cup briefly then removing ice if desired) to the beaten egg. In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, and 1/2 tsp salt. Just before frying, pour wet mixture into dry and gently mix with chopsticks or a fork until combined; the batter should be lumpy and slightly thin. Keep the batter chilled over a bowl of ice and do not overmix (small lumps are fine).

Maintain batter temperature

Keep batter cold throughout frying to ensure a light, crispy texture. Stir gently once between batches to reincorporate.

Slice 10 oz chicken breast into 6–8 bite-size strips, about 1/2" thick. Pat pieces dry with paper towel.

Marinate briefly: place chicken in a bowl and toss with 1 tbs soy sauce, 1 tsp mirin (optional), and 1/4 tsp black pepper. Let sit 5–10 minutes — not long enough to draw out moisture, just to flavor.

Lightly dust the chicken pieces with 2 tsp cornstarch; shake off excess. This helps the batter adhere and creates a crisper finish.

When oil reaches 350°F (175°C), dip each chicken piece into the chilled batter, letting excess drip off, and carefully lower into the hot oil. Fry 2–3 pieces at a time without crowding (overcrowding drops oil temperature). Fry chicken 3–4 minutes until golden and cooked through (internal temp 165°F / 74°C). Adjust time if pieces are larger. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F/95°C) if frying multiple batches.

Prepare vegetables: slice sweet potato and zucchini into 1/4" slices, trim green beans, and clean mushrooms. Pat dry.

Dust vegetables lightly with a tablespoon or so of flour if they are moist (this helps batter cling).

Working in small batches, dip vegetables into the same chilled batter and fry at 350°F (175°C). Sweet potato and thicker vegetables will take 2.5–3.5 minutes; green beans and mushrooms 1.5–2.5 minutes. Fry until batter is crisp and vegetables are tender. Transfer to a wire rack or paper towel to drain.

Make the sauce while frying: combine 1/2 cup dashi (or low-sodium chicken/vegetable broth), 2 tbs soy sauce, 2 tbs mirin, and 1/2 tsp sugar in a small saucepan. Bring to a gentle simmer over medium heat, stir to dissolve sugar, then remove from heat. Place grated daikon (2 tsp) into a small dish for serving alongside the sauce. Keep warm or serve at room temperature.

Arrange 2 pieces of chicken tempura and a selection of vegetable tempura on a serving plate. Sprinkle a little coarse salt or tempura salt over the hot tempura, and serve with lemon wedge and the tentsuyu dipping sauce with grated daikon on the side.

Recommended: eat immediately so batter remains crisp. Leftovers can be reheated briefly in a 350°F (175°C) oven for 5–7 minutes to help restore crispness, but texture is best fresh.