Gluten-Free Chicken Tempura
Indulge in the crispy, golden perfection of Gluten-Free Chicken Tempura, a delightful twist on the traditional Japanese favorite. This recipe combines tender slices of chicken breast with a light, airy batter made from gluten-free all-purpose flour, cornstarch, and ice-cold water for that signature crispy crunch. Perfect for those with gluten sensitivities, the batter is seasoned with a hint of salt and baking powder for a perfectly balanced flavor. Deep-fried to golden-brown perfection, these chicken strips are served hot with gluten-free soy sauce for dipping and a sprinkle of fresh green onions for a burst of color and flavor. Ideal for an appetizer or main dish, this recipe is quick and easy, ready in just 40 minutes and perfect for satisfying your tempura cravings at home.
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Ingredients
- 1 pound Boneless, skinless chicken breasts
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.5 cup Ice-cold water
- 1 large Egg
- 4 cups Vegetable oil
- 0 Gluten-free soy sauce, for serving
- 0 Green onions, chopped for garnish
Directions
Step 1
Begin by slicing the boneless, skinless chicken breasts into strips approximately 1 inch wide.
Step 2
In a large bowl, whisk together the gluten-free all-purpose flour, cornstarch, baking powder, and salt.
Step 3
Crack the egg into a small bowl and beat lightly. Add the ice-cold water to the egg and whisk together.
Step 4
Pour the egg mixture into the flour mixture, stirring gently until just combined. The batter should be slightly lumpy.
Step 5
Heat the vegetable oil in a large, deep saucepan or deep fryer to 350°F (175°C). Use a thermometer to maintain the correct temperature.
Step 6
Pat the chicken strips dry with paper towels to ensure the batter sticks well.
Step 7
Dip each chicken strip into the batter, ensuring it is well-coated, then carefully place it into the hot oil.
Step 8
Fry the chicken strips in batches, avoiding overcrowding the pan, for about 3-4 minutes on each side until they are golden brown and cooked through.
Step 9
Remove the cooked chicken from the oil and drain on a paper towel-lined plate.
Step 10
Serve the chicken tempura hot with gluten-free soy sauce for dipping and garnish with chopped green onions if desired.
Nutrition Facts
| Serving size | (1958.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8595.7 |
| Total Fat 861.9g | 0% |
| Saturated Fat 126.3g | 0% |
| Polyunsaturated Fat 539.6g | |
| Cholesterol 605.1mg | 0% |
| Sodium 4181.1mg | 0% |
| Total Carbohydrate 139.5g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 0.9g | |
| Protein 151.5g | 0% |
| Vitamin D 58.3IU | 0% |
| Calcium 106.3mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1344.7mg | 0% |
Source of Calories