Chicken Tempura Recipe

Prepare dry mix

In a medium bowl whisk together 1.5 cups all-purpose flour, 0.5 cup cornstarch, 0.5 tsp baking powder, 0.5 tsp salt, and 0.25 tsp white pepper until evenly combined.

Make cold batter

Crack 1 large egg into a separate bowl and lightly beaten. Add 1 cup ice-cold water to the beaten egg and stir once to combine (do not overmix). Pour the wet mixture into the dry mix and lightly fold with chopsticks or a fork until just combined; small lumps are fine. Keep the batter very cold (set bowl over another bowl with ice if available) and do not overwork to maintain a light, airy texture.

Trim excess fat from 1 lb boneless skinless chicken and pat dry with paper towels. Cut into bite-size strips or pieces about 1 x 2 inches for even frying.

In a bowl combine 1 tbs soy sauce, 1 tbs mirin, 0.5 tsp grated garlic, 0.5 tsp grated ginger, 0.25 tsp salt and 0.125 tsp white pepper. Add the chicken pieces and toss to coat. Marinate for 10–15 minutes (no longer to avoid drawing out moisture).

After marinating, lightly dredge each piece in 0.25 cup additional cornstarch, shaking off excess. This helps the batter adhere and yields extra crispness.

Heat vegetable oil in a deep pot or heavy-bottomed pan to 350°F (175°C). If you do not have a thermometer, test by dropping a small bit of batter— it should sizzle and rise slowly, not brown immediately.

Working in small batches (4–6 pieces depending on pot size), dip each cornstarch-dusted chicken piece into the cold batter, letting excess drip off gently. Carefully lower into hot oil, spacing pieces so they do not touch.

Fry the pieces until golden and crisp, about 3–4 minutes per batch for small strips (internal temperature should reach 165°F / 74°C). Adjust time for larger pieces. Turn once if necessary for even color.

Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Keep finished pieces in a low oven (200°F / 95°C) on the rack for up to 15 minutes while you finish remaining batches to maintain crispness.

Combine 0.5 cup dashi stock, 2 tbs soy sauce, 1 tbs mirin and 0.5 tsp sugar in a small saucepan. Warm over medium heat until sugar dissolves and the sauce is just hot (do not boil). Remove from heat and stir in thinly sliced scallion and optional 2 tbs grated daikon.

Transfer sauce to a small serving bowl.

Arrange hot chicken tempura on a platter with lemon wedges (optional) and serve immediately with the dipping sauce. Recommend serving with steamed rice or a simple salad for a kitchen appetizer course.