A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Japanese Tempura Batter for Chicken Fingers
- add review
- #3813
A light and crispy tempura batter just like you get at Japanese restaurants. Perfect for deep frying chicken, vegetables, or seafood.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
20 reviews
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
In a medium-sized bowl, stir together the flour and baking powder.
In a small bowl, whisk together the egg, water, and oil until smooth. Stir the egg mixture into the flour mixture and mix just until a slightly lumpy and thick batter forms. Set the batter aside to rest for 10 minutes.
Meanwhile, heat 2-inches of oil to 350 degrees F in a deep pan.
Dip chicken pieces in the tempura batter. Coat the chicken completely and let any excess batter drip off. Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown.
Remove the chicken from the oil with a slotted spoon and let drain on paper toweling while you repeat the process with the remaining chicken.
Serve the chicken tempura hot with your favorite dipping sauces, if desired.
recipe tips
Keep the batter and water cold for a crispier texture.
Don't overmix the batter; small lumps are okay. Overmixing will make the batter tough.
Dip and fry the chicken pieces one at a time or in small batches to prevent them from sticking together. This will also help keep the oil at a consistent temperature.
Let the fried chicken drain on paper towels to remove excess oil.
Make sure the oil is at the proper temperature, or the tempura may end up greasy.
Use a deep, heavy pan or deep fryer for frying to maintain a steady temperature.
Be cautious while working with hot oil to prevent splatters and burns.
common recipe questions
Can I use a different type of flour for this tempura batter?
Yes, you can use cake flour for a lighter texture, but all-purpose flour works well too.
Can I add seasonings to the tempura batter?
You can add seasonings like garlic powder, paprika, or herbs, but traditionally tempura batter is kept simple.
How can I tell when the oil is the right temperature for frying?
Use a thermometer to check that the oil is at 350 degrees F, or test with a small drop of batter; it should sizzle but not brown immediately.
Can I make the tempura batter ahead of time?
It's best to make the batter just before frying to keep it light and crispy.
Is there a substitute for the egg in this recipe?
For an egg-free version, use 1/4 cup of soda water in place of the egg.
Can I use this batter for vegetables or seafood?
Yes, this tempura batter is versatile and can be used for vegetables, seafood, or even tofu.
What can I serve with chicken tempura?
Serve with dipping sauces like soy sauce, sweet chili sauce, or a tempura dipping sauce.
Can I make this batter with sparkling water?
Yes, using cold sparkling water makes the batter lighter and crispier.
nutrition data
192 calories, 5 grams fat, 30 grams carbohydrates, 6 grams protein per serving.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
September 29, 2020
This is a staple in my house. And not just for chicken. Try mushrooms. Iâm drooling just thinking about it. Bout to go fix the chicken. I have told lots of people about this recipe.
August 4, 2020
Family approved! Used batter on chicken & zucchini. Can't wait to try fish.
December 31, 2018
this was awesome! perfect
July 25, 2017
great recipe! i season the batter though bec otherwise its a bit bland.
August 10, 2016
Delicious, owaaaaaadee-at!
July 24, 2016
Nice light batter.
July 8, 2015
delicious I added spices.
June 27, 2015
Makes great onion rings as well.
February 24, 2015
excellent batter which i will use again I battered pork fillets and they came out excellent highly recommended
August 8, 2014
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.
August 2, 2014
I used sesame oil instead. and a mix of sesame oil and vegetable oil to fry the chicken. Thank you for the recipie
July 8, 2014
I like it I like it alot
June 19, 2014
This is perfect! Its exactly what I was looking for..
January 7, 2014
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.
January 7, 2014
My husband and I make this when we have home made Chinese food. We love it!
October 30, 2013
I've used this batter with cod, shrimp, and chicken and it works great. I'm going to try it with vegetables too.
October 25, 2013
Its is very easy to make
October 18, 2013
awesome recipe
July 7, 2013
I used this with shrimp and it was excellent!
November 18, 2011
Amazing recipe! Exactly what I was looking for. I made orange sauce with tempura chicken and it was seriously awesome! Thanks for the recipe :)