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Chicken Tempura Recipe


  • 2 Egg Yolks
  • 210ml / 7fl.oz. Cold Water
  • 100g / 4oz Plain Flour
  • 4 Large Chicken Breasts, cut into 2.5cm/1 inch long strips
  • 3 teasp Cornflour
  • Oil for deep frying


  • Preheat the deep fat fryer to 190ºC, 375ºF.
  • In a mixing bowl, whisk together the egg yolks and the cold water.
  • Gently fold the flour into the liquid using a figure of eight action. Do not over fold: there should be some visible flour particles.
  • Coat the chicken strips in cornflour, removing any excess.
  • Dip the flour-coated chicken pieces in the batter and deep fry for 2 – 3 minutes until very pale golden, a few at a time. Drain on kitchen paper and serve immediately with a sweet and sour sauce.

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