Description
Crispy and light, these Tempura Chicken Fingers are a delicious twist on classic chicken tenders. Made with a delicate tempura batter, they fry up golden and crunchy, perfect as an appetizer or a main dish served with your favorite dipping sauces.
Ingredients
Scale
Tempura Batter
- 2 cups all-purpose flour
- 1½ tsp salt
- 2 cups water
- 3 Tbsp vinegar
- 1½ tsp baking soda
Chicken
- 1 to 2 lb chicken tenders
For Frying
- Oil for frying (enough to fill 2 inches deep in a Dutch oven or skillet)
Instructions
- Prepare the batter: In a large bowl, combine the all-purpose flour, salt, and water. In a separate small bowl, mix together the vinegar and baking soda; this will foam up. Immediately pour the foaming mixture into the flour mixture and stir gently until just combined. Do not overmix to keep the batter light and airy.
- Heat the oil: Pour oil to a depth of about 2 inches into a large Dutch oven or heavy skillet. Heat the oil to 350ºF (175ºC), using a thermometer to monitor the temperature for optimal frying results.
- Batter the chicken: Dip each chicken tender into the prepared tempura batter, allowing excess batter to drip off to avoid clumping. The batter should coat each piece thinly and evenly.
- Fry the chicken: Carefully place battered chicken tenders into the hot oil in small batches to avoid overcrowding. Fry for approximately 5 minutes per batch, or until the chicken is cooked through and the batter is golden brown and crispy.
- Drain and serve: Use a slotted spoon or tongs to remove the fried chicken tenders from the oil. Drain on paper towels to remove excess oil. Serve immediately with your favorite dipping sauces such as sweet chili, soy sauce, or a spicy mayo.
Notes
- Maintain the oil temperature steadily at 350ºF to ensure a crispy and non-greasy coating.
- Do not overcrowd the pan when frying as it can lower the oil temperature and cause soggy batter.
- For extra crispiness, use ice-cold water in the batter to keep it light.
- If you want gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
