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Japanese Tempura Batter for Chicken Fingers

recipe at a glance
Rating: 5/5 5 stars
11 reviews

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 3813
cook method: stovetop
Japanese Tempura Batter for Chicken Fingers Recipe
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ingredients

1 1/4 cup all-purpose flour
2 teaspoons baking powder
1 egg
1 cup water
1 tablespoon vegetable oil
vegetable oil, for deep frying

directions

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 medium heat until 350 degrees F. 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.

added by

mimipass

nutrition

192 calories, 5 grams fat, 30 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



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Guest at CDKitchen.com




REVIEW: recipe rating
This is a nice, simple recipe that I've used several times. Chicken breast fingers come out fantastic! The only thing I leave out is mixing oil directly into the batter.


Guest at CDKitchen.com




REVIEW: recipe rating
I used sesame oil instead. and a mix of sesame oil and vegetable oil to fry the chicken.

Thank you for the recipie


Guest at CDKitchen.com




REVIEW: recipe rating
I like it
I like it alot


Guest at CDKitchen.com




REVIEW: recipe rating
This is perfect! Its exactly what I was looking for..


Guest at CDKitchen.com




REVIEW: recipe rating
My husband and I make this when we have home made Chinese food. We love it!


Guest at CDKitchen.com




REVIEW: recipe rating
My husband loved it. Tried it with thin strips of chicken. When I rested the batter for 10 minutes, I actually put the chicken strips in and soaked it with it. My first batch of chicken had light and crispy batter when I shook the excess batter off. My second batch had a thicker batter coz I was just in a hurry and didn't bother shaking some of the batter off. The recipe's a keeper if you want your own home cooked batter.


Registered Member at CDKitchen.com
Member since:
Jun 18, 2011





REVIEW: recipe rating
I've used this batter with cod, shrimp, and chicken and it works great. I'm going to try it with vegetables too.


Guest at CDKitchen.com




REVIEW: recipe rating
Its is very easy to make


Guest at CDKitchen.com




REVIEW: recipe rating
awesome recipe


Guest at CDKitchen.com




REVIEW: recipe rating
I used this with shrimp and it was excellent!


Registered Member at CDKitchen.com
Member since:
Nov 18, 2011





REVIEW: recipe rating
Amazing recipe! Exactly what I was looking for. I made orange sauce with tempura chicken and it was seriously awesome! Thanks for the recipe :)