Ingredients
Check off ingredients as you go
- 1 kg (2.2 lb) chicken breast cutlets, cut into strips or left whole
For the tempura batter
- 190 g (1½ cups) all-purpose flour (plain flour), sifted
- 120 g (1 cup) cornstarch (cornflour)
- 280 ml (1 cup + 3 Tbsp) very cold water
- 1/4 tsp salt
- 4 tsp baking powder (20 g)
- Salt, pepper
- 1 tsp spice of your choice to flavor the tempura batter (garlic powder, curry powder or paprika, for example)
- 1 tsp mustard (optional)
For frying
- Neutral oil (sunflower)
- In a large bowl, combine the flour, cornstarch, salt and cold water, whisking lightly to remove any lumps. The batter is thick and coats the whisk. Chill in the fridge.
- Cut the chicken into strips (or leave the cutlets whole if you prefer).
- Heat the oil in a skillet (enough for frying). Add the baking powder to the tempura batter and mix well; the batter should be thick but still fluid, so add a tiny bit of water if needed and stir. Dip the chicken pieces in, submerging them completely.
- Fry for a few minutes until the chicken strips are nicely golden. Transfer to a plate lined with paper towels or to a colander.
Serve with, for example, Asian-style stir-fried vegetables, stir-fried noodles with vegetables 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 make them ahead of time.