Our 3 Ingredient Chicken Tempura Recipe is easy to make at home and you’ll love the results. As with many of our recipes, we believe the fewer ingredients, the better. That’s why this recipe is simple yet still gives outstanding results. It’s thought of as a Japanese style of cooking, but tempura was actually introduced to Japan the 1500’s by Jesuit Priests. In addition to chicken, tempura is a method of deep-frying that provides a delicious, crispy coating for shrimp or other meats. Be sure to check out all our chicken recipes.
3 Ingredient Chicken Tempura Recipe
1 pound chicken breasts cut into 3/4″ strips
2 – 3 cups sunflower or grapeseed oil (don’t use Olive Oil – it’s doesn’t handle the high heat of frying)
1 cup corn starch
1 cup flour
1 1/4 COLD sparling water
Place frying oil into a deep 4 quart pot and using an thermometer, bring to 375 degrees. (F)
Pre heat the oven to 250.
Slice chicken into long 3/4″ strips, pat dry and set aside
Add cornstarch and flour to a large mixing bowl. The traditional method of mixing the two calls for using chopsticks, but a wire whip will work equally as well.
Slowly pour in cold seltzer water into bowl and mix just until dry ingredients are wet. Mixture will be lumpy. Don’t over mix as gluten strands will form, defeating the purpose of a crispy crust.
Place chicken, one or two pieces at a time into the batter. Then with a large slotted spoon, carefully drop the batter dipped chicken pieces into the oil and cook undisturbed for three minutes. Using a clean pair of tongs, flip the chicken over and cook for an additional minute or until chicken is golden brown. Remove chicken with tongs and add more pieces of chicken to the oil until are cooked. Place cooked chicken on a paper towel on a baking sheet to capture any excess oil. Continue cooking until all pieces are cooked. We also dipped several pieces of broccoli into the batter and cooked as a side dish.