Asian Tempura Chicken Recipe

Name: Asian Tempura Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 boneless skinless chicken breast; 3 tablespoons flour, divided; 1 egg yolk; 1/2 teaspoon salt; 1/4 cup ice water; 1 teaspoon fish sauce; 1 teaspoon ketjap manis; 1/2 teaspoon soy sauce; 1 dried habanero chile, crushed; peanut oil, to fry in

Servings: persons

1/2 boneless skinless chicken breast
3 tablespoons flour, divided
1 egg yolk
1/2 teaspoon salt
1/4 cup ice water
1 teaspoon fish sauce
1 teaspoon ketjap manis
1/2 teaspoon soy sauce
1 dried habanero chile, crushed
peanut oil, to fry in

1
Place the chicken in a plastic bag and add the sauces and the pepper. Mix thoroughly and refrigerate over night. A vacuum sealer will cause the sauces to penetrate more deeply but is not essential.
2
Mix the egg yolk, 1 tbs flour, salt, and ice water to form a thick batter. Adjust wet or dry ingredient as necessary.
3
Cut the chicken into 3/4 inch strips three inches long.
4
Dredge the chicken strips in the batter and then in the remaining flour.
5
Put about an inch of oil in a wok and bring to high heat. Gently and carefully slide the chicken in and cook, undisturbed, for two minutes. Once again, gently and carefully, turn the chicken and cook for one more minute.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 boneless skinless chicken breast, 3 tablespoons flour, divided, 1 egg yolk, 1/2 teaspoon salt, and more.

Yes, Asian Tempura Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Tempura Chicken

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