Tempura is a popular Japanese dish but it is rare to find ‘Chicken Tempura’ at restaurants. It’s probably a home-cooking dish. I recommend to use breast or tenderloin fillets for this dish. And if you happen to be one of those who dislike breast and tenderloin because you think they are dry, you got to try this.


4 Servings


500g Chicken Breast OR Tenderloin Fillets
1 small piece Ginger *grated
1 clove Garlic *grated
1 tablespoon Soy Sauce
1 tablespoon Sake (Rice Wine)
1 teaspoon Sesame Oil for flavour *optional
2 to 3 tablespoon Plain Flour
Oil for frying

Tempura Batter

1 Egg
Cold Water
1/4 cup Plain Flour
1/4 cup Potato Starch Flour

  1. Cut Chicken Fillets into 3-4cm size pieces. Combine Ginger, Garlic, Soy Sauce, Sake (Rice Wine) and Sesame Oil in a bowl, add chicken pieces, massage, and set aside.
  2. Place 1 Egg in 1/2 cup and add Cold Water to make it 1/2 cupful. Combine Flour and Potato Starch in a separate bowl, and the Egg and Cold Water, and mix lightly to make Tempura Batter.
  3. Heat Oil to 170°C to 180°C. Coat the chicken pieces with Flour, dip into Tempura Batter and fry until batter is light golden and crispy. Take them out and lay them on a rack to drain the oil.
  4. Serve with ‘Ponzu’ or ‘Tentsuyu’ (Dipping Sauce for Tempura).