Dairy-Free Tempura Chicken
Crispy, golden, and irresistibly light, this Dairy-Free Tempura Chicken is perfect for those seeking a flavorful, allergy-friendly twist on a Japanese classic. Featuring tender, bite-sized chicken pieces enveloped in a delicate batter made with all-purpose flour, cornstarch, and ice-cold sparkling water, this recipe yields a perfectly airy crunch without the need for dairy. Seasoned with garlic powder and black pepper for a subtle kick, each piece is fried to perfection, delivering a satisfying, shatteringly crisp coating. Quick to prepare in just 35 minutes and ideal for weeknight dinners or party appetizers, the tempura pairs beautifully with dipping sauces like soy sauce, sweet chili, or ponzu. Whether you're catering to dietary restrictions or simply craving a guilt-free fried favorite, this dish promises to be a crowd-pleaser!
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Ingredients
- 4 pieces Chicken breasts
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Ice-cold sparkling water
- 4 cups Neutral oil (e.g., vegetable or canola) for frying
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Cut the chicken breasts into bite-sized pieces or strips, about 1-2 inches wide, and set them aside.
Step 2
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, garlic powder, and ground black pepper.
Step 3
Gradually pour in the ice-cold sparkling water while whisking continuously, until the batter is smooth and has a light, pancake-batter-like consistency.
Step 4
In a large deep skillet or Dutch oven, heat the neutral frying oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to maintain consistent oil temperature.
Step 5
Pat the chicken pieces dry with paper towels, then lightly dust them with a bit of flour to ensure the batter adheres properly.
Step 6
Dip each piece of chicken into the batter, making sure it's fully coated. Let any excess batter drip off.
Step 7
Carefully lower a few pieces of battered chicken into the hot oil using tongs or a slotted spoon. Fry in small batches to avoid overcrowding the pan.
Step 8
Cook each batch for 3-5 minutes, turning as needed, until the tempura coating is golden and crisp and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Step 9
Remove the cooked pieces and transfer them to a plate lined with paper towels to drain excess oil. Repeat until all the chicken is cooked.
Step 10
Serve the dairy-free tempura chicken hot with your favorite dipping sauces, such as soy sauce, sweet chili sauce, or a citrusy ponzu.
Nutrition Facts
| Serving size | (2108.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9822.2 |
| Total Fat 972.8g | 0% |
| Saturated Fat 74.6g | 0% |
| Cholesterol 572.0mg | 0% |
| Sodium 3323.2mg | 0% |
| Total Carbohydrate 124.8g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 0.3g | |
| Protein 226.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 88.5mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 156.9mg | 0% |
Source of Calories