1.25lbboneless skinless chicken breasts, cut into thin strips
0.5tspblack pepper
0.75tspfine salt
0.5tspgarlic powderoptional
1cupall-purpose flourfor the batter
0.5cupcornstarchfor the batter
0.5tspbaking powder
1large egg
1cupice-cold club sodakeep very cold
0.5cupall-purpose flourfor dusting the chicken
4cupvegetable oilfor deep frying
0.25cupsoy saucefor dipping
2tbspmirin
1tbsprice vinegar
1tspgranulated sugar
0.5tspfresh ginger, finely grated
Instructions
Preparation Steps
Chill the club soda and place a mixing bowl in the freezer for 5 minutes.
Slice chicken into thin strips. Pat dry, then season with salt, pepper, and garlic powder.
Heat oil in a deep pot to 350°F over medium heat. Set a rack over a sheet pan.
Whisk soy sauce, mirin, rice vinegar, sugar, and ginger in a small bowl. Set aside.
Whisk flour, cornstarch, and baking powder in the chilled bowl.
Beat the egg lightly, then stir it into the club soda. Pour into dry ingredients and mix briefly. Leave lumpy.
Dust chicken lightly with the extra flour, shaking off excess.
Dip floured chicken into the cold batter, letting excess drip back into the bowl.
Fry chicken in batches for 3–4 minutes until pale golden and cooked through. Avoid crowding.
Drain on the rack and season with a pinch of salt. Serve hot with the dipping sauce.
Notes
Try replacing club soda with ice-cold lager for extra lift. For a spicy kick, whisk a pinch of cayenne into the flour. Keep the batter cold by setting the bowl over ice while you fry. Leftovers reheat best in a 400°F oven for 8–10 minutes to crisp back up.This recipe is an original creation inspired by classic Easy Chicken Tempura Recipe flavors. All ingredient ratios and instructions are independently developed.