Chicken Tempura
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Khin's Kitchen · by Khin★ 5.0 (18)

Chicken Tempura

NUTRITION · PER SERVING30M COOK
CAL 28%·PRO 45%
CARBS 59G42% OF CAL
2G FIBER6G SUGAR51G OTHER
FAT 26G41% OF CAL
4G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy Japanese chicken tempura with a light, delicate batter and a savory-sweet soy dipping sauce. Perfectly tender inside with shatteringly crispy coating.

mainjapanesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 300 g Chicken breast (About 10.5oz, chicken breast/thigh, boneless skinless cut into thin slices.)
  • 1 tsp Ginger (Grated ginger or ginger paste)
  • 1 tsp Garlic (Grate garlic or garlic paste)
  • ¼ tsp Salt
  • ¼ tsp Black pepper (or white pepper, freshly ground)
  • 2 tsp Soy sauce (Japanese soy sauce or light soy sauce)
  • 4-5 tbsp Corn starch (To dust the chicken strips)
  • ½ cup Plain flour (About 70 gram, regular all-purpose flour, or cake flour. )
  • ½ cup Corn Starch (About 70 gram, corn starch or potato starch)
  • 1 cup Sparkling water (Or soda water, keep it cold ( see details in note ))
  • 1 Egg (Whisked)
  • ½ tsp Salt
  • ¼ tsp Black pepper (Freshly ground)
  • Oil for frying (Vegetable or neutral flavour oil)
  • 2 tbsp Soy sauce (Japanese soy sauce or light soy sauce)
  • 2 tbsp Mirin (Japanese rice cooking wine ( see details in note ))
  • 1 tsp Brown Sugar (Or white sugar)
  • 1 tbsp Lemon juice (Or lime juice, freshly squeeze)
  • ¼ tsp Ginger (Finely grated)
PREP
10M
SODIUM
897MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.