Low Sodium Chicken Tempura
For a guilt-free twist on a Japanese classic, this Low Sodium Chicken Tempura delivers all the crunch and flavor you love without the added salt. Tender chicken breast is coated in a light, airy batter made with ice-cold water, all-purpose flour, and cornstarch, ensuring an irresistibly crisp texture. A medley of garlic powder, paprika, and ground black pepper infuses the batter with a subtle kick, making each bite flavorful while maintaining a heart-healthy sodium level. Quick to prepare and perfect for any occasion, this recipe is ideal for those seeking a healthier fried chicken option. Serve these golden-brown bites with a low sodium dipping sauce or a vibrant side salad for a delicious and balanced meal the whole family will enjoy.
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Ingredients
- 500 grams Chicken breast
- 100 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Baking powder
- 1 large Egg
- 180 milliliters Ice-cold water
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 500 milliliters Vegetable oil
Directions
Step 1
Begin by prepping the chicken. Cut the chicken breasts into bite-sized pieces, aiming for uniform size to ensure even cooking.
Step 2
In a large bowl, combine the all-purpose flour, cornstarch, and baking powder. Mix well to ensure there are no lumps.
Step 3
In a separate bowl, crack the egg and whisk it lightly. Add the ice-cold water to the egg and stir until combined. Ensure the water is very cold to achieve the crispiest tempura batter.
Step 4
Pour the egg and water mixture into the dry ingredients. Mix gently until just combined. The batter should be slightly lumpy, as this will create a crisp texture.
Step 5
Stir in the garlic powder, ground black pepper, and paprika into the batter. These spices will enhance the flavors while keeping the sodium levels low.
Step 6
Heat the vegetable oil in a deep frying pan or wok over medium-high heat, aiming for a temperature of approximately 180°C (350°F).
Step 7
Dip each piece of chicken into the tempura batter, allowing excess to drip off. Carefully place the coated chicken into the hot oil.
Step 8
Fry the chicken pieces in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until the batter is golden and the chicken is cooked through.
Step 9
Use a slotted spoon to remove the cooked chicken from the oil and place it on a wire rack or paper towels to drain any excess oil.
Step 10
Once all the chicken pieces are cooked, serve immediately for the best texture. Consider pairing with a low sodium dipping sauce or a fresh salad.
Nutrition Facts
| Serving size | (1372.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5181.2 |
| Total Fat 468.7g | 0% |
| Saturated Fat 69.7g | 0% |
| Polyunsaturated Fat 288.4g | |
| Cholesterol 649.5mg | 0% |
| Sodium 2207.5mg | 0% |
| Total Carbohydrate 128.2g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 0.5g | |
| Protein 157.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 118.1mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1665.5mg | 0% |
Source of Calories