Authentic Japanese Chicken Tempura Recipe

This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.

Ingredients: Chicken breasts  sea salt  black pepper minced ginger soy sauce garlic  sake  cake flour  cornstarch water egg oil for frying

To thin down the chicken breast, beat it with a meat tenderizer. Then, slice into strips that are about 1 inch wide and 3 inches long.


In a small dish, combine the black pepper, salt, soy sauce, ginger, sake and garlic. Marinate for 15 minutes.


 Fill a bowl halfway with ice and water. In a another mixing bowl, whisk one egg. Then add 1/3 cup of cake flour and 1/3 cup of cornstarch.


Dredge the chicken pieces in the batter one at a time in the mixing bowl.


Heat the oil to 350°F i (180°C) (or deep fryer). Only cook 2-3 pieces of battered chicken at a time. Fry until the outsides are crispy


Serve right away with some rice and veggies!


Grab the full recipe with additional informations via the link below!