Ingredients

The following ingredients have 4 Servings
  • 2 boneless chicken breast
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • salt (to taste)
  • pepper (to taste)
  • 1 teaspoon soy sauce
  • 1/2 cup all-purpose flour
  • vegetable oil (as required, for frying)
  • 2 egg yolks
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 2-1/2 cups ice-cold water

Instruction

  • Pound 2 boneless chicken breasts using a meat pounder until they are equal in thickness.
  • Cut the pounded chicken breasts into thin strips using a sharp serrated knife.
  • Mix the chicken strips with 1 tsp minced garlic, 1 tsp minced ginger, salt & pepper to taste, and 1 tsp soy sauce in a medium-size mixing bowl and keep aside.
  • To make the tempura batter, add 2 egg yolks, 1 cup all-purpose flour, 1 cup cornstarch, and 2 and ½ cups of ice-cold water in a bowl. Using two chopsticks, mix and make a thin batter. Make sure to not over-mix the batter. A few lumps are fine.
  • Note – The reason to use chopsticks to mix the batter is to avoid over mixing it.
  • Take out ¼ cup of batter in a small bowl and add 2 tbsp more water to it and mix well. Keep this thinned-out batter aside.
  • Heat oil for frying in a pan. Use any neutral oil for frying.
  • Transfer ½ cup all-purpose flour in a shallow plate. Once the oil is very hot, dredge the chicken strips with the flour, then dip in tempura batter and leave the strips in hot oil.
  • Repeat the process with 4-5 stripes. Once the chicken is lightly browned, sprinkle some thinned-out batter in the pan around the strips using your fingers. This thinned-out batter will stick around the chicken and will make a mesh-like texture around the strips making them super crispy. It will also keep them crispy for a long time.
  • Fry the chicken strips until they are browned and crisp. Drain them on a tissue-lined plate. Repeat the process with the remaining chicken. Serve hot with a dipping sauce.