Chicken Tempura

This airy, but thick, tempura batter makes chicken delightfully crispy on the outside, while keeping it juicy and tender on the inside.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 287 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon lemon juice
• 1 pound skinless, boneless chicken breasts
• 1 large egg, beaten
• 0.5 teaspoon paprika
• 0.5 teaspoon baking soda
• 0.5 cup all-purpose flour
• 0.5 cup cornstarch
• 0.5 cup oil for frying, or as needed
• 0.5 cup chilled club soda

Recipe Instructions

Step 1

Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.

Step 2

Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.

Step 3

Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.

Step 4

Transfer the batter into the shallow bowl sitting on ice water.

Step 5

Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).

Step 6

Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.

Step 7

Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.