Chicken Tender Tempura

Chicken Tender Tempura

This tempura is perfectly seasoned and crunchy.

Ingredients: Serves 3-4

Chicken tenderloin
300 g
Tempura flour
1 cup (200 ml)
150 ml
For the Sauce:
Soy sauce
1 tablespoon
2 tablespoons
1 teaspoon
a pinch
1 small piece, grated (to taste)


1. Remove the sinews from the chicken and cut in half.
2. Combine the sauce ingredients.
3. Place the chicken pieces in the sauce and leave it to marinate for about 20 minutes.
4. Mix the tempura flour and water.
5. Heat the oil to around 170ºC and deep fry the chicken until golden brown. Done.
6. It's delicious with ponzu or tentsuyu dipping sauce.

Story Behind this Recipe

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.