Ingredients

Check off ingredients as you go

• 1kg (2.2 lbs) chicken cutlets cut into strips or left whole

For the tempura batter

• 190g (1½ cups) sifted flour
• 120g (1 cup) cornstarch
• 280ml (1¼ cups) very cold water
• ¼ tsp salt
• 2 packets baking powder
• Salt, pepper
• 1 tsp spice of your choice to flavor the tempura batter (garlic powder, curry, or paprika for example)
• 1 tsp mustard (optional)

For frying

• Neutral oil (sunflower)

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, combine the flour, cornstarch, salt, and cold water, whisking lightly to remove all lumps. The batter should be thick and coating. Refrigerate.
2. Slice the chicken pieces into strips (or leave whole if you prefer).
3. Heat the oil in a pan (enough for frying). Add the baking powder to the tempura batter and mix well—the batter should be thick yet pourable; if needed, add a tiny bit of water. Mix, then dip the chicken pieces, submerging them completely.
4. Fry for a few minutes until the chicken strips are beautifully golden. Place on a plate lined with paper towels or on a strainer.

Serve with, for example, Asian-style sautéed vegetables, vegetable stir-fried noodles, or a nice green salad.

Variations

• With the same batter, you can also make delicious shrimp fritters.
• These chicken fritters can be reheated in the oven if you prepare them in advance.