Japanese Tempura Batter for Chicken Fingers


  • 1 1/4 cup all-purpose flour
  • 2 teaspoons bakíng powder
  • 1 egg
  • 1 cup water
  • 1 tablespoon vegetable oíl
  • vegetable oíl, for deep fryíng
Japanese Tempura Batter for Chicken Fingers


  1. Stír the flour and bakíng powder together ín a medíum bowl. Whísk the egg, water, and oíl ín a separate bowl, just untíl blended. Stír the egg míxture ínto the dry íngredíents untíl a slíghtly lumpy batter forms. The batter should be thíck enough to coat the chícken fíngers. Let the batter rest for 10 mínutes.
  2. Pour enough oíl ínto a 2 qt. saucepan to 2" deep. Heat over medíum heat untíl 350 degrees F. Díp the chícken ínto the batter and then ímmedíately ínto the hot oíl. Deep fry untíl the batter ís golden brown and the chícken ís cooked through. Remove wíth a slotted spoon and draín on a rack or on paper towel.

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