Chicken Tempura
  • 1 chicken breast, cubed (215g)
  • 1/3 cup cake flour (54g)
  • 1/4 cup rice flour (32g) (Can be substituted for more cake flour)
  • 1 pinch baking soda
  • 1 tsp vinegar (5g)
  • 1/3 cup egg whites (70g)
  • 1/3 cup cold water (70g)
  • Approximately 1 L peanut oil (for frying)
You can make your own restaurant-style chicken tempura at home. Just follow the easy steps below. A nice crunchy, high-protein treat. Makes about 20 pieces; one portion is 5 pieces.
 Nutritional information 
5 morsels/95g
 Phosphorus (mg) 137 
 Potassium (mg) 228 
 Sodium (mg) 60 
 Protein (g) 62.3 
 Sugar (g) 0.2 
 Carbohydrates (g) 17 
 Water (mL) 59 
 Fibre (g) 0.4 
 Calories 160 
STEP 1: Cut the chicken breast in 3/4"-1" cubes.
STEP 2: Prepare your dry ingredients and mix them together well. To visualize a "pinch" refer to the amount photographed in the teaspoon on the left.
STEP 3: Heat up about 2" of frying oil in a cookpot with high sides. If you drop a cube of bread and the oil sizzles and the bread starts to float after 30-60 seconds, the oil is ready.
STEP 4: Mix the vinegar, egg whites and cold water in a cup, and add to the prepared flours and baking soda. Stir briskly until lumpy.
STEP 5: Add the chicken to the batter.
STEP 6: Pick up each piece of chicken individually in a tablespoon with plenty of batter, and drop in the hot oil. The chicken will sink at first, but should start floating as the baking soda puffs up. Because the baking soda is fast acting in the cold batter, as soon as they float and are a little golden, take them out of the hot oil, and start the next batch. When that second batch is also floating and a little golden, return the first batch to the hot oil along with the first one to continue cooking.
STEP 7: When nice and golden, remove from the oil and pat dry with a paper towel.
STEP 8: Serve plain or with dipping sauce. Kraft coleslaw dressing is shown here. Surprising choice? Perhaps! It is really good. You may also like the sweet chili sauce.