This tempura batter recipe is simple, yet it gives a light, crisp batter that is perfect to coat your chicken, fish, shrimp, or any other meat or vegetable.
For this recipe, I will show you how I used this batter to coat my Chicken Tempura for my sushi recipe.
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You will need:
- 2 chicken breast, boneless and skin-off
- 125 g/ml water
- 100 grams (around 3/4 cup) all-purpose flour, sifted
- 1 tbsp vegetable oil
- 1/2 tsp baking powder
- 1/4 tsp fine salt
- In a deep-large saute pan or deep fryer, heat oil to 180 degrees Celsius (350F).
- Slice the chicken into finger-sized strips approx. 6 to 8 equal strips. This is based on how big the chicken breast is. In a bowl, mix flour, water, oil, baking powder, and salt. Don’t over mix. Dip the chicken into the tempura batter. Coat them well. Coat them with the Panko.
- Fry, the chicken until the crust turns golden brown for about 5 minutes each. Do not add too many battered chickens in the pan as it will decrease the oil temperature, and the batter will absorb too much oil and won’t get crispy.
- Drain on the kitchen paper and serve with your favorite dip or use them as filling for your sushi.