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Chicken Tempura (appetizer) Recipe

Name: Sakeba Asian Pub & Grills Chicken Tempura (Appetizer) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup all-purpose flour; 0.5 cup cornstarch; 0.25 cup rice flour (or more cornstarch if unavailable); 0.5 tsp baking powder; 1 cup cold sparkling water; 4 to taste ice cubes; 1 egg (large); 0.5 tsp salt; 0.25 tsp black pepper; 1 lb boneless skinless chicken thighs or breasts, trimmed and cut into 1-1.5 inch strips; 0.5 cup sweet potato, peeled and cut into 1/4-inch slices; 0.5 cup zucchini, cut into 1/4-inch rounds or sticks; 0.5 cup bell pepper, cut into 1/2-inch strips; 0.5 cup green beans or asparagus, trimmed; 0.5 tsp salt (for seasoning chicken and vegetables); 0.25 tsp white pepper or black pepper; 0.25 tsp garlic powder (optional); 0.5 cup additional all-purpose flour (for dredging); 4 cup neutral oil for deep frying (vegetable, canola, or peanut); 0.25 cup soy sauce; 1 tbsp mirin or rice vinegar; 0.25 cup dashi stock or water; 0.5 tsp sugar; 2 tbsp grated daikon (optional); 1 tbsp thinly sliced scallion (optional)

Inspired by Sakeba Asian Pub & Grill

Time45m

Serves4

Crispy battered chicken & vegetable

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Ingredients

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Tempura Batter & Dredge

1 cup 00 bread flour

1/2 cup Cornstarch

1/4 cup rice flour (or more cornstarch if unavailable)

1/2 tsp Baking powder

1 cup cold sparkling water

4 to taste ice cubes

1 egg (large)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Chicken & Vegetables

1 lb boneless skinless chicken thighs or breasts, trimmed and cut into 1-1.5 inch strips

1/2 cup sweet potato, peeled and cut into 1/4-inch slices

1/2 cup zucchini, cut into 1/4-inch rounds or sticks

1/2 cup bell pepper, cut into 1/2-inch strips

1/2 cup green beans or asparagus, trimmed

Seasoning & Dredge

1/2 tsp salt (for seasoning chicken and vegetables)

1/4 tsp white pepper or black pepper

1/4 tsp garlic powder (optional)

1/2 cup additional all-purpose flour (for dredging)

Frying

4 cup neutral oil for deep frying (vegetable, canola, or peanut)

Dipping Sauce (optional)

1/4 cup Aged soy sauce

1 tbsp mirin or rice vinegar

1/4 cup dashi stock or water

1/2 tsp sugar

2 tbsp grated daikon (optional)

1 tbsp thinly sliced scallion (optional)

Method

Prep Chicken & Vegetables

Cut & Season

Pat chicken pieces dry with paper towels and cut into 1–1.5 inch strips. Place chicken and prepared vegetables on separate trays. Lightly season both chicken and vegetables with the 1/2 tsp salt, 1/4 tsp pepper and optional garlic powder. Let rest 5–10 minutes while you prepare batter.

For vegetables that take longer to cook (sweet potato), par-cook them by blanching in boiling water 2 minutes then transfer to ice water to stop cooking. Dry thoroughly before battering.

Batter & Dredge

Make Dry Mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour, and 1/2 tsp baking powder until combined. Keep 1/2 cup additional all-purpose flour in a separate shallow dish for dredging raw pieces.

Chill Liquid

Place a bowl in the fridge or over a bowl of ice. Crack 1 large egg into a small mixing bowl, add 1 cup cold sparkling water, a few ice cubes and 1/2 tsp salt and 1/4 tsp pepper. Stir lightly — do not overmix; a few lumps are fine. The batter should be cold and slightly thin (like heavy cream).

Just before frying, give the batter a gentle stir to reincorporate any settled flour; keep it on ice if possible to retain cold temperature.

Frying

Heat Oil

Pour 3–4 cups neutral oil into a medium–large heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter into the oil — it should sizzle and float immediately without browning too fast.

Dredge & Batter

Working in small batches, lightly dredge each piece of chicken and vegetable in the reserved 1/2 cup flour, shaking off excess. Dip the dredged piece into the cold batter, coating evenly and letting excess drip back into the bowl.

Fry Batches

Carefully lower battered pieces into the hot oil, 4–6 pieces at a time depending on pot size, to avoid overcrowding. Fry vegetables 2–3 minutes until batter is pale golden and sweet potato is tender; fry chicken 3–4 minutes until crisp and cooked through (internal temp 165°F / 74°C). Turn pieces once if needed for even color.

Drain

Use a slotted spoon or spider to remove tempura onto a wire rack set over a baking sheet or paper towels. Keep warm in a 200°F (95°C) oven if making large batches, but serve as soon as possible for maximum crispness.

Dipping Sauce (optional)

Combine 1/4 cup soy sauce, 1 tbsp mirin (or rice vinegar), 1/4 cup dashi or water, and 1/2 tsp sugar in a small saucepan. Warm briefly until the sugar dissolves; do not boil. Serve in a small bowl topped with grated daikon and sliced scallion if using.

Serve

Arrange chicken and vegetables on a platter. Serve immediately with dipping sauce on the side and lemon wedges if desired. For best texture, eat within 10–15 minutes of frying.