Soy-Free Tempura Chicken
Crispy, airy, and perfectly golden, this Soy-Free Tempura Chicken recipe is a delicious twist on the classic Japanese favorite, made entirely without soy-based ingredients. Featuring tender chicken breast coated in a light, bubbly batter crafted with a mix of all-purpose flour, rice flour, and cornstarch, this dish delivers irresistibly crunchy bites in every mouthful. The secret lies in using cold sparkling water to create a batter that fries to an ultra-crisp perfection, and aromatic hints of garlic powder and black pepper elevate the flavor. Perfect for those with dietary restrictions or anyone looking for a lighter take on fried fare, this quick 35-minute recipe suits busy weeknights or weekend indulgences alike. Serve these crunchy bites piping hot with soy-free dipping sauces like honey mustard or a homemade teriyaki-inspired glaze for a show-stopping appetizer or main dish!
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Ingredients
- 1 lb Chicken breast
- 1 cup All-purpose flour
- 1 cup Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1.25 cups Cold sparkling water
- 4 cups Neutral cooking oil (e.g., canola or vegetable oil)
- 0.5 cup Rice flour
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
Directions
Step 1
Cut the chicken breast into bite-sized strips or pieces and set aside.
Step 2
In a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, rice flour, ground black pepper, and garlic powder. Whisk to combine.
Step 3
Gradually pour in the cold sparkling water while whisking gently. Mix until you achieve a smooth, lump-free batter. Be careful not to overmix, as this could affect the batter’s crispiness.
Step 4
In a deep frying pan or heavy-bottomed pot, heat the neutral cooking oil over medium heat until it reaches 350°F (175°C). Use a cooking thermometer to monitor the temperature.
Step 5
While the oil heats, lightly coat the chicken pieces in additional cornstarch or flour (optional, for better batter adhesion).
Step 6
Dip the chicken pieces into the tempura batter, ensuring they are well coated.
Step 7
Carefully place a few pieces of the battered chicken into the hot oil. Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature.
Step 8
Fry each batch for 3–5 minutes, turning occasionally, until the chicken is golden brown and fully cooked through.
Step 9
Use a slotted spoon to remove the fried chicken pieces and transfer them to a plate lined with paper towels to drain excess oil.
Step 10
Serve immediately while hot and crispy with your preferred dipping sauces (ensuring they are soy-free, such as honey mustard or a homemade soy-free teriyaki). Enjoy!
Nutrition Facts
| Serving size | (1972.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9748.8 |
| Total Fat 965.0g | 0% |
| Saturated Fat 71.9g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 390.1mg | 0% |
| Sodium 4305.9mg | 0% |
| Total Carbohydrate 216.8g | 0% |
| Dietary Fiber 5.9g | 0% |
| Total Sugars 0.3g | |
| Protein 146.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 90.7mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 1496.1mg | 0% |
Source of Calories