Twice-Fried Tempura Chicken Bites

0 Shares
0
0
0
0
0

A few weeks ago I had the grand idea to make a bento-style lunchbox meal prep for Alex, but life happened and I didn’t get the chance. Instead, we had a bento-themed dinner later on in the week with a few of the things I had planned to make. Some things slipped through the cracks while I struggled through learning how to deep fry with no trial run (rest in peace, hot dogs cut to look like tiny octopi), but overall it was a lot of fun and I would definitely like to try something like that again! Also, deep frying is so much easier when your oil is actually at the correct temperature. Invest in a candy thermometer, people!

Quick side note–I know there are a few different types of Japanese fried chicken (chicken katsu, karaage, and tempura to name a few) that all use unique batters and techniques. I ended up making a combination of tempura and karaage because of the marinade, but I’ll be calling it tempura because that’s the type of batter I used.

This recipe makes five servings.

Ingredients:

  • 8-10 chicken thighs, boneless/skinless
  • 1 tbsp minced ginger
  • 2 tbsp minced garlic
  • ¼ cup soy sauce
  • ¼ cup sake
  • 1 tbsp sesame oil
  • 1 tbsp light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups water, ice cold
  • oil for frying

Directions:

  1. Slice any excess fat from the chicken thighs. Cut chicken into bite-sized pieces, about 1 or 2 inches. 
  2. In a large mixing bowl or ziploc bag, combine ginger, garlic, soy sauce, sake, sesame oil, and brown sugar. Stir until the sugar has mostly dissolved. 
  3. Add chicken thighs to the marinade, cover/seal, and store in the fridge for 2 hours or overnight. 
  4. When your chicken is finished marinating, fill a deep pan or pot with enough oil to deep fry (I used an entire 32oz bottle of vegetable oil). Heat to 350F.
  5. In another large mixing bowl, combine eggs, flour, and ice cold water. (NOTE: Tempura only works if it stays super cold. You can either submerge the bowl of batter in an ice bath or let it sit in the fridge/freezer for a few minutes when it starts getting too warm during the cooking process. I recommend the ice bath method–running back and forth while you’re trying to fry chicken can be stressful.)
  6. Coat a piece of chicken in the batter and gently drop it into the hot oil. Fry for 3-5 minutes until crispy and golden brown. Remove from the oil and place on a tray lined with paper towels. 
  7. Repeat until all chicken has been fried once. 
  8. By the time you have fried all of your chicken, the first piece you deep fried should be cooled down significantly. Repeat step 6 going in order from the first chicken you fried to the most recent to ensure that you are not double-frying extremely hot chicken.
  9. Pat chicken dry with paper towels and serve with your favorite dipping sauce!

This recipe keeps alright overnight and reheats well enough in the microwave, although it was a little dry the next day. It’s best eaten the night you make it!

Twice-Fried Tempura Chicken Bites

Course: Snack
Cuisine: Japanese
Servings: 5 servings

Ingredients

  • 8-10 chicken thighs boneless/skinless
  • 1 tbsp ginger minced
  • 2 tbsp garlic minced
  • ¼ cup soy sauce
  • ¼ cup sake
  • 1 tbsp sesame oil
  • 1 tbsp light brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 cups water ice cold
  • oil for frying

Instructions

  • Slice any excess fat from the chicken thighs. Cut chicken into bite-sized pieces, about 1 or 2 inches.
  • In a large mixing bowl or ziploc bag, combine ginger, garlic, soy sauce, sake, sesame oil, and brown sugar. Stir until the sugar has mostly dissolved.
  • Add chicken thighs to the marinade, cover/seal, and store in the fridge for 2 hours or overnight.
  • When your chicken is finished marinating, fill a deep pan or pot with enough oil to deep fry (I used an entire 32oz bottle of vegetable oil). Heat to 350F.
  • In another large mixing bowl, combine eggs, flour, and ice cold water.*
  • Coat a piece of chicken in the batter and gently drop it into the hot oil. Fry for 3-5 minutes until crispy and golden brown. Remove from the oil and place on a tray lined with paper towels.
  • Repeat until all chicken has been fried once.
  • By the time you have fried all of your chicken, the first piece you deep fried should be cooled down significantly. Repeat step 6 going in order from the first chicken you fried to the most recent to ensure that you are not double-frying extremely hot chicken.
  • Pat chicken dry with paper towels and serve with your favorite dipping sauce!

Notes

  • * Tempura only works if it stays super cold. You can either submerge the bowl of batter in an ice bath or let it sit in the fridge/freezer for a few minutes when it starts getting too warm during the cooking process. I recommend the ice bath method–running back and forth while you’re trying to fry chicken can be stressful.
0 Shares
Leave a Reply

Your email address will not be published.

Recipe Rating




You May Also Like