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Chicken Tempura
INGREDIENTS:
Chicken marinade:
1 large skinless chicken breast (about 125g)
½ tsp minced ginger
1 clove garlic, minced
Freshly ground black pepper
¼ tsp sea salt
1 tbsp soy sauce
Tempura batter:
1 large egg
⅓ cup (45g) cake flour
⅓ cup (50g) cornstarch or potato starch
⅓ cup cold water
3 cups oil for frying
Ty Ling Hoisin Sauce, for dipping
DIRECTIONS:
Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.
Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter.
Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well.
Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.
Gradually add in the ⅓ cup cold water and mix everything until just combined and a batter forms.
Add the chicken pieces to the bowl a few at a time and coat well with the batter.
Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).
Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.
Add Ty Ling Hoisin Sauce as a side for dipping. Enjoy!