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Chicken Tempura  
HT   MC   Japanese   15mins



Serves    4       Hot  Poultry  Main Course  Dairy Free  Japan  Asia  Asian




2 Egg Yolks

210ml/7fl.oz. Ice Cold Carbonated Water

100g/4oz Plain Flour

4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips

3 teasp Cornflour

Oil for deep frying





1. Preheat the  deep fat fryer to 190C, 375F.


2. In a mixing bowl,  whisk together the egg yolks and the cold water.


3. Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.


4. Coat the chicken strips in cornflour, removing any excess.


5. Dip the flour-coated chicken pieces in the batter and deep fry for 2-3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately.


More Chicken Recipes  |  General Prep & Cooking Times   |  More Japanese Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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