Tempura Tantrum

Crispy Chicken and Carrot Tempura with Classic Tentsuyu Dipping Sauce

45 minutes
Serves 4
DinnerJapanese
Herb's take

Welcome to your crash course in Japanese tempura: lightly battered, deep-fried perfection that’s all about crispness, not heaviness. Tonight, you’ll learn the secrets of icy tempura batter and umami-rich dipping sauce, let’s get frying.

Ingredients

Yield
4

Instructions

  1. 01
    In a small saucepan, combine soy sauce, mirin, dashi stock, and sugar. Bring to a gentle simmer over medium heat, then remove from heat and let cool.
  2. 02
    Pour the oil into a deep heavy pot or Dutch oven and heat to 350°F (175°C). Clip a thermometer to the side for accuracy.
  3. 03
    Pat chicken strips and carrot sticks completely dry with paper towels.
  4. 04
    Set up three bowls: one with 1/2 cup flour for dusting, one with the remaining 1/2 cup flour and cornstarch, and a third for the batter.
  5. 05
    In the batter bowl, lightly beat the chilled egg, then add ice-cold sparkling water. Add the flour-cornstarch mix and stir gently with chopsticks just until barely combined. Lumps are good.
  6. 06
    Working in small batches, toss chicken and carrot pieces in the dusting flour, shaking off excess.
  7. 07
    Dip each piece into the batter, let excess drip off, and carefully lower into the hot oil. Fry 4-6 pieces at a time, turning occasionally, until light golden and crisp, about 3 minutes for carrots and 4 minutes for chicken.
  8. 08
    Use a spider or slotted spoon to transfer tempura to a wire rack set over a baking sheet. Sprinkle lightly with salt.
  9. 09
    Repeat with remaining chicken and carrots, skimming batter bits from oil between batches to keep it clean.
  10. 10
    Strain the tentsuyu into a serving bowl. Stir in half the grated daikon and green onion; reserve the rest for garnish.
  11. 11
    Arrange the chicken and carrot tempura on a platter. Serve immediately with dipping sauce and remaining daikon and green onion on the side.

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