Tempura is a light yet tasty batter, unlike other batters this batter uses carbonated liquid to create that light crunchy batter. As the batter is light and thin you want to make sure you don’t cook it with large chunks of meat or veg as you want to make sure everything is cooked through evenly! Once prepared use the batter as quickly as possible to make sure it stays light and fluffy.
To make the perfect Tempura chicken you want to make sure that you cut your chicken pieces small so they cook quickly with the batter. Don’t go trying to cook a whole chicken breast in it or you'll have a crunchy batter with raw chicken! No matter what shape you want to aim for whether its our favourite thin but long strips or cubes, enjoy your tempura in any shape.
Prepare and fry the chicken
Before dipping the chicken straight into your batter you want to make sure its prepared first. Dust them with some corn flour to make sure the batter sticks and make them extra crispy once fried, now dip them into the batter and make sure every bit is coated.
When frying tempura you don’t want to dunk them straight into the frier, keep a hold of them and give them a twirl to seal the batter before letting go.This stops them sinking to the bottom! Cook in batches for around 4 or 5 minutes making sure they are golden brown. Test a larger piece to make sure the chicken is cooked through, rest on some kitchen paper to absorb some oil and you are ready to get dipping!
Which dip do you like?
Picking the perfect sauce for your tempura really adds to the final dish. If your serving them as a starter or over some rice, noodles or a salad you’re going to need dipping sauce! Our personal favourite is sweet chilli sauce giving it that final Asian inspired kick, if that doesn’t take your fancy then mayo, garlic mayo or even soy sauce go perfectly with these golden delights!