Asian Tempura Chicken Recipes

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CHICKEN TEMPURA



Chicken Tempura image

An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it's not as greasy or doughy as other tempura batter recipes!

Provided by Tony Arra

Time 55m

Yield 4

Number Of Ingredients 10

1 pound skinless, boneless chicken breasts
1 large egg, beaten
½ cup all-purpose flour
½ cup cornstarch
1 tablespoon lemon juice
½ teaspoon paprika
½ teaspoon baking soda
1 pinch salt
½ cup chilled club soda
½ cup oil for frying, or as needed

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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 27.1 g, Cholesterol 111.1 mg, Fat 6.9 g, Fiber 0.7 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 272.6 mg, Sugar 0.3 g

ASIAN TEMPURA CHICKEN



Asian Tempura Chicken image

A Thai-influenced Japanese-style dish. See my "Asian Dipping Sauce" recipe for accompaniment.

Provided by lamarb

Categories     Chicken Breast

Time 20m

Yield 1 serving(s)

Number Of Ingredients 10

1/2 boneless skinless chicken breast
3 tablespoons flour, divided
1 egg yolk
1/2 teaspoon salt
1/4 cup ice water
1 teaspoon fish sauce
1 teaspoon ketjap manis
1/2 teaspoon soy sauce
1 dried habanero chile, crushed
peanut oil, to fry in

Steps:

  • Place the chicken in a plastic bag and add the sauces and the pepper. Mix thoroughly and refrigerate over night. A vacuum sealer will cause the sauces to penetrate more deeply but is not essential.
  • Mix the egg yolk, 1 tbs flour, salt, and ice water to form a thick batter. Adjust wet or dry ingredient as necessary.
  • Cut the chicken into ¾ inch strips three inches long.
  • Dredge the chicken strips in the batter and then in the remaining flour.
  • Put about an inch of oil in a wok and bring to high heat. Gently and carefully slide the chicken in and cook, undisturbed, for two minutes. Once again, gently and carefully, turn the chicken and cook for one more minute.

Nutrition Facts : Calories 205, Fat 5, SaturatedFat 1.7, Cholesterol 223, Sodium 1840.9, Carbohydrate 19.2, Fiber 0.8, Sugar 0.6, Protein 19.1

TEMPURA CHICKEN WINGS



Tempura Chicken Wings image

When I moved to Kansas City from Texas, I brought many of my mom's best-loved recipes with me, including these saucy sweet-and-sour wings. The recipe is so good it turned a friend who's not a fan of chicken into a real wing lover. -Susan Wuckowitsch, Lenexa, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 10

15 whole chicken wings (about 3 pounds)
1 cup cornstarch
3 large eggs, lightly beaten
Oil for deep-fat frying
1/2 cup sugar
1/2 cup white vinegar
1/2 cup currant jelly
1/4 cup reduced-sodium soy sauce
3 tablespoons ketchup
2 tablespoons lemon juice

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.

Nutrition Facts : Calories 142 calories, Fat 8g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 119mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 5g protein.

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