Chicken Tempura is a regional favorite in Oita Prefecture of Kyushu region in Japan. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.
Course: Main Course
Keyword: chicken, tempura
Author: Namiko Chen
¾lbboneless, skinless chicken breast
freshly ground black pepper
¼tspkosher/sea salt (I use Diamond Crystal; use half for table salt)
Pound the chicken breast with a meat tenderizer. If you don’t own one, you can use the back of the knife. This helps to yield thinner and flatter piece of meat, so the meat cooks faster and more evenly (no more overcooking!).
Cut the meat into roughly ¾" (2 cm)-wide and 3" (7.5 cm)-long strips.
Grate 1 knob ginger and 1 garlic clove.
Season the chicken with freshly ground black pepper, ¼ tsp kosher salt, 1 tsp sake, and 2 tsp soy sauce.
Add the grated ginger and garlic and mix well with hands (rub the chicken with seasonings).
Set a medium bowl over a large bowl with ice water in it. Add 1 egg and whisk well.
With a fine-mesh sieve, sift the ⅓ cup (45 g) cake flour and ⅓ cup (55 g) potato or corn starch into the bowl with the egg.
Gradually add ⅓ cup (75 ml) water and mix all together until just enough to combine (don’t over mix).
Add the chicken pieces and coat well with the batter.
Heat the 3-4 cups (720-960 ml) oil to 350ºF (180ºC) in a deep fryer (or in a medium-size pot). Add in only 2-3 pieces of battered chicken at one time. To prevent the temperature of the oil from decreasing, do not add too many cold chicken pieces at once. Deep fry each batch until crispy on the outside, about 4 minutes total, 2 minutes each side. Then repeat with another 2-3 pieces, until all pieces are cooked. Pick up tempura crumbs in the oil to keep your oil clean.
Serve the Chicken Tempura with shredded cabbage (I use this cabbage slicer which yields thinly shredded cabbage) and ponzu with karashi mustard on the side.