Chicken Tempura


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


  1. Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.
  2. 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.
  3. 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.
  4. Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.
  5. Gradually add in the ⅓ cup cold water and mix everything until just combined and a batter forms.
  6. Add the chicken pieces to the bowl a few at a time and coat well with the batter.
  7. Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).
  8. Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.
  9. Add Ty Ling Hoisin Sauce as a side for dipping. Enjoy!