Low Sodium Tempura Chicken
Crispy, golden, and irresistibly light, this Low Sodium Tempura Chicken recipe delivers all the satisfying crunch of traditional tempura while keeping sodium levels in check. Featuring tender strips of boneless, skinless chicken breast coated in a delicate batter made from all-purpose flour, cornstarch, and ice-cold water, this dish is seasoned with unsalted garlic and onion powders for a flavorful punch without the salt. Fried to perfection in hot vegetable oil, each bite boasts a deliciously airy crust. Perfect for those looking to enjoy a healthier, low-sodium twist on a classic, this tempura chicken pairs beautifully with an optional low-sodium soy dipping sauce. Ready in under 40 minutes, it’s an ideal meal for weeknight dinners or crowd-pleasing appetizers.
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Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1.5 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Ice-cold water
- 1 teaspoon Garlic powder (unsalted)
- 1 teaspoon Onion powder (unsalted)
- 0.5 teaspoon Black pepper
- 3 tablespoons Low-sodium soy sauce (optional for dipping)
- 4 cups Vegetable oil (for frying)
Directions
Step 1
Cut the chicken breasts into thin strips, about 3 inches long and 1 inch wide. Pat dry with paper towels and set aside.
Step 2
In a medium mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, and black pepper.
Step 3
Pour the ice-cold water into the dry ingredients and gently whisk until just combined. The batter should be slightly lumpy; do not overmix.
Step 4
Heat the vegetable oil in a deep frying pan or medium-sized pot to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Step 5
Dip the chicken strips one at a time into the tempura batter, ensuring they are fully coated. Let any excess batter drip off.
Step 6
Carefully place the battered chicken into the hot oil, working in small batches to avoid overcrowding. Fry each piece for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Step 7
Remove the chicken from the oil with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Step 8
Repeat the frying process with the remaining chicken strips.
Step 9
Serve the tempura chicken hot with optional low-sodium soy sauce on the side for dipping. Enjoy!
Nutrition Facts
| Serving size | (1861.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9513.9 |
| Total Fat 960.3g | 0% |
| Saturated Fat 138.9g | 0% |
| Cholesterol 295.8mg | 0% |
| Sodium 2214.2mg | 0% |
| Total Carbohydrate 176.3g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 1.0g | |
| Protein 130.4g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 77.2mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 1305.7mg | 0% |
Source of Calories