Best 7 Chicken Tempura Recipes

CHICKEN TEMPURA

Steps:

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

EASY CHICKEN AND VEGETABLE TEMPURA

Steps:

• Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
• In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
• In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
• In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
• Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.

TEMPURA CHICKEN WINGS

Steps:

• Cut chicken wings into 3 sections; discard wing tip section. Place cornstarch in a large bowl; add chicken wings, a few at a time, and toss to coat evenly. Place eggs in a shallow bowl; dip wings in eggs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry wings until chicken is golden brown and juices run clear, about 8 minutes, turning occasionally. Drain on paper towels., In a small saucepan, combine the sugar, vinegar, jelly, soy sauce, ketchup and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Preheat oven to 350°. Place chicken wings in a greased 15x10x1-in. baking pan. Pour half of the sauce over wings. Bake, uncovered, for 15 minutes. Turn wings; top with remaining sauce. Bake until coating is set, 10-15 minutes longer.

CHICKEN BITES TEMPURA STYLE

Steps:

• 1. take a large mixing bowl add all dry ingredients, then add the water, mix until thick enough to coat mixing utensil
• 2. deep fryer or frying pan with 1 to 2 inches of canola oil is what I use, Take Chicken Breast Boneless Preferred, Cut Into Bite sized pieces,
• 3. heat oil to 350. Then take a fork and pick up chunks and dip 1 at a time. place in fryer until all have a nice golden brown appearance.

CHICKEN TEMPURA PANCAKES

Steps:

• Combine flour, egg, water. This should make a thin batter. Adjust ingredients as necessary.
• In a separate bowl, combine carrots, zucchini, garlic, ginger, bean sprouts and chicken.
• Pour batter over vegetable and chicken mixture, gently stir until the mixture is covered with batter.
• Heat oil over medium-high heat in frying pan.
• Pour 1/2 cup portions of mixture in frying pan. Cook for 3-4 minutes on each side, until golden brown and cooked through.
• Combine soy sauce, vinegar and sugar. Serve on the side with pancakes as a condiment.

CHICKEN TEMPURA ROLLS

Steps:

• In large bowl, wash rice in several changes of cold water until water is clear. Transfer to a large saucepan; add 2 cups water. Let stand for 30 minutes., Cover saucepan and bring to boil over high heat. Reduce heat to low; cook for 15-20 minutes or until water is absorbed and rice is tender. Remove from the heat. Let stand, covered, for 10 minutes., Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved., Transfer rice to a shallow bowl; sprinkle with 1/3 cup vinegar mixture. Set aside remaining vinegar mixture for assembly. With a wooden paddle or spoon, stir rice with a slicing motion until cooled. Cover with a damp cloth to keep moist. (Rice mixture may be made up to 6 hours ahead and stored at room temperature, covered, with a damp towel. Do not refrigerate.), Bake chicken according to package directions; cool. Cut into long thin strips. In a large bowl, combine the juice concentrate, soy sauce, ginger, pepper flakes and oil; set aside 1/2 cup for serving. Add chicken to remaining orange mixture; toss to coat., Cover the sushi mat with plastic wrap. Spread 1/4 cup almonds in an even layer over plastic wrap to a 9-in. x 6-in. rectangle. Moisten hands with reserved vinegar mixture; press rice in a thin even layer over almonds., Arrange a small amount of chicken mixture, green onion, red pepper and orange strips about 1-1/2 in. from bottom edge of rectangle. Holding the bamboo mat, roll the rectangle away from you, being careful to enclose the filling with rice. Use the mat to help you squeeze the roll into a compact log. Remove mat; set tempura roll aside. Repeat, creating six tempura rolls. , Cut each into 1-1/2 in. slices. Serve with reserved sauce.

EMERIL'S CHICKEN TEMPURA WITH PLUM SAUCE AND STIR-FRIED VEGGIES

Steps:

• Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
• In a large pot or wok, preheat the oil to 360 degrees F.
• In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
• Dip the chicken into the batter, shaking to remove any excess.
• In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
• Remove and drain on paper towels.
• Plum Sauce:.
• In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
• Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
• Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
• Gingered Stir-Fried Vegetables:.
• In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
• In a large skillet or wok, heat the vegetable oil over high heat.
• Add the ginger and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
• Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
• Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
• Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.