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This traditional Japanese technique ensures that every bite is perfectly crispy on the outside and tender on the inside. With its irresistible crunch, juicy chicken, and tangy sauce, this recipe promises to be a crowd-pleaser that will have everyone asking for seconds.
1 pound boneless chicken breast, sliced one centimeter thick, against the grain
1 teaspoon soy sauce
1/2 teaspoon Gefen Sesame Oil
garlic powder, for sprinkling
3/4 cup Gefen Corn Starch
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
freshly ground pepper
1 cup carbonated water
oil, for frying
1/2 cup chicken broth
1 tablespoon rice vinegar
1 teaspoon Gefen Corn Starch
Place chicken in a medium sized bowl. Drizzle with soy sauce and sesame oil, then sprinkle with garlic powder. Toss to coat. Allow to marinate for about 30 minutes.
In the meantime, combine cornstarch, flour, baking powder, salt, pepper, and carbonated water in a medium bowl.
Heat one to two inches of oil in a large skillet, until it’s about 350 degrees Fahrenheit. You’ll know it’s the right temperature if you stick the back of a wooden spoon in the oil and it bubbles.
While the oil is heating up, dip chicken pieces in tempura batter.
Fry the chicken, flipping once it’s nicely browned.
Always check for doneness with a meat thermometer.
In a small saucepan, over medium heat, combine jam and broth. Once jam has melted, add rice vinegar and cornstarch. Allow to thicken and remove from heat.
Serve tempura chicken with dipping sauce.
Sponsored by Tuscanini
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I was looking for an egg free batter and came across this one and I must say it is absolutely delicious!! I used potato starch instead of the cornstarch as didn’t have any. didn’t make this sauce but used a teriyaki, soy, honey, garlic combo which I made up instead. my kids have literally devoured the lot! they just kept coming back for more! and I had extra batter so made some tempura mushrooms too, they were a real hit. thank you Erin, this one’s a keeper!!!