Japanese Tempura Batter for Chicken Fingers
recipe at a glance
5 stars - 5 reviews
ready in: under 30 minutes
serves/makes: 4recipe id: 3813cook method: stovetop
1 1/4 cup all-purpose flour
2 teaspoons baking powder
1 cup water
1 tablespoon vegetable oil
vegetable oil, for deep frying
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.
192 calories, 5 grams fat, 30 grams carbohydrates, 6 grams protein per serving
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