Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup ice-cold water
- Vegetable oil, for frying
Special equipment needed:
- Deep-fry thermometer
- Wire rack
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. Gradually add the ice-cold water to the dry ingredients, whisking until the batter is smooth and free of lumps.
3. Heat the vegetable oil in a deep pot or fryer to 375°F.
4. Dip the chicken pieces into the batter, shaking off any excess, and carefully place them into the hot oil.
5. Fry the chicken pieces in batches for 3-4 minutes or until golden brown and cooked through.
6. Use a slotted spoon or tongs to transfer the chicken to a wire rack to drain excess oil.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 24g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Rice flour can be used instead of cornstarch for a different texture.
Variations:
- Shrimp or vegetables can be substituted for the chicken.
- Spices such as garlic powder or cayenne pepper can be added to the batter for extra flavor.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to prevent the batter from becoming greasy.
- Do not overcrowd the pot or fryer to ensure even cooking.
- Serve immediately for the best texture.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the chicken on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the chicken tempura on a platter with a side of dipping sauce.
Garnishes:
- Chopped scallions or sesame seeds can be sprinkled on top for added flavor and texture.
Pairings:
- Serve with steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Miso soup or a side salad can be served alongside the chicken tempura.
Troubleshooting advice:
- If the batter is too thick, add more water until it reaches the desired consistency.
- If the chicken is not cooking evenly, adjust the temperature of the oil or flip the pieces halfway through cooking.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tempura is a Japanese dish that was introduced in the 16th century by Portuguese missionaries.
Flavor profiles:
- The chicken tempura is crispy on the outside and tender on the inside with a mild flavor.
Serving suggestions:
- Serve the chicken tempura as an appetizer or main dish.
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Region: Japanese