Chicken Tempura

This is a popular recipe in my house. Usually I make it with chicken but you can also use the batter for shrimp, mushrooms, green beans, zucchini, etc. If you’re going to use chicken, the recipe works best with boneless, skinless chicken breast that has been diced into small, “bite-sized” pieces.

See other recipe pages: Red Velvet Cupcakes, Banana Pudding, and Chicken Corn Chowder.

Chicken Tempura


1 large egg, beaten
1/2 cup water
1 tablespoon cornstarch
1 cup all purpose flour
1 teaspoon baking powder
1 tablespoon oil

1. Beat egg, water and cornstarch in a bowl with a whisk
2. Sift 9/10 of the flour into the above mixture. Sift remaining flour if needed for right consistency
3. Add baking powder, whisk in and allow to stand for 2 minutes
4. Add oil and whisk in lightly and quickly
5. Add chicken
6. Let mixture stand in refrigerator for about 10-15 minutes before using. This will help the batter adhere better
7. Cook in a deep fryer at 350.


1. Batter should not be too thick, you’ll get better with gauging this over time
2. Put basket in the oil and carefully add chicken. DO NOT put chicken into deep fryer basket then put basket into oil. If you do this, the chicken will stick to the basket and you won’t be able to dislodge the pieces
3. After adding the chicken to the basket, immediately move the chicken around in the basket to avoid sticking or clumping
4. Move chicken around after 1 minute
5. Cook chicken a total of 4 minutes
6. This recipe will work for 2 chicken breasts, you can reduce the ingredients if you’re cooking only 1 breast or a small vegetable



Filed under Food

2 responses to “Chicken Tempura

  1. Pingback: Banana Pudding | mashrabiyya

  2. Menzies

    This recipe, I might add for anyone who glances down here, is Menzies-tested and Menzies-approved. 😀

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