Chicken Tempura Recipe - Japanese Cooking 101

In a bowl, mix the flour, cornstarch, baking powder, and salt together.

In another bowl, combine the cold water and beaten egg.

Pour the egg mixture into the dry ingredients and stir gently until just combined. Do not overmix; some lumps are okay.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Dip each piece of chicken into the batter, allowing excess to drip off.

Carefully place the battered chicken into the hot oil, frying in batches to avoid overcrowding.

Fry until golden brown and cooked through, about 4-5 minutes per batch.

Remove the chicken tempura with a slotted spoon and drain on paper towels.

Serve hot with your choice of dipping sauce.

Spice Level: