Chicken Tempura is deep-fried chicken breast pieces coated in Tempura batter. This hearty and delicious chicken is flavored simply with salt, and it’s a more casual dish than the traditional and elaborate Tempura dish with a variety of ingredients served with Tempura sauce. Variations of chicken Tempura are regional specialties in western Japan, where the region is known for its thriving poultry industry, but it is a solid home cooking dish after all. Chicken is relatively inexpensive and easily accessible, so chicken tempura has played an important role as a common food for the general public. The preparation method – thinly slicing the chicken, coating it in batter, and deep-frying – allows for quick cooking while providing a satisfying taste.
One regional variation is Tori Ten from Oita Prefecture in Kyushu. Tori Ten features chicken thighs marinated seasoned with soy sauce and garlic and served with a ponzu citrus sauce. Another example is Kashiwa Ten from Kagawa Prefecture in Shikoku, a region famous for its Udon dishes. Kashiwa Ten often uses chicken breast or tenderloin, and is made extra crispy to complement the udon broth. Some of you may have encountered Kashiwa Ten without knowing it at Japanese chain Udon restaurants that are globally expanding.
Our Chicken Tempura is a little easier to make and has a milder flavoring to suit everyday cooking for everyday dinner. The cooking time is fast, so this can be done for dinner after work or school. Served with a salad and miso soup, you’ll have a tasty and satisfying dinner in a short time. I hope you give it a try soon!
Chicken Tempura
Equipment
Instructions
- Slice the chicken breast thinly and diagonally. In a bowl, mix the chicken, sake, salt, and ginger. Let the mixture marinate for 10 minutes.
- In a medium bowl, combine the flour and potato starch. In a separate bowl, mix the water and egg. Add the egg mixture into the flour mixture.
- Heat the deep-frying oil over medium heat to 375°F (190°C). Lightly coat the marinated chicken pieces in the batter.Deep-fry the battered chicken until golden brown and floating, about 2-3 minutes. Serve with salt and pepper.
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