Japanese Tempura Batter for Chicken Fingers Recipe

Stir the flour and baking powder together in a medium bowl. Whisk the egg, water, and oil in a separate bowl, just until blended. Stir the egg mixture into the dry ingredients until a slightly lumpy batter forms. The batter should be thick enough to coat the chicken fingers. Let the batter rest for 10 minutes. Pour enough oil into a 2 qt. saucepan to 2" deep. Heat over med. heat until 350f. Dip the chicken into the batter and then immediately into the hot oil. Deep fry until the batter is golden brown and the chicken is cooked through. Remove with a slotted spoon and drain on a rack or on paper towel.