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Easy Chicken and Vegetable Tempura

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  • Prep 60 min
  • Total 60 min
  • Servings 4
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You don't have to go to a Japanese restaurant for fresh, crispy tempura. Make it yourself with this delicious recipe!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 teaspoon salt
  • 1 1/4 cups cold water
  • 2 cups vegetable oil
  • 1 red bell pepper, cut in thin strips
  • 1 bunch broccoli florets and stalks, cut into 4-inch pieces (about 3/4 lb)
  • 3/4 lb boneless skinless chicken breast, cut into long thin strips
  • 3 green onions, thinly sliced on the bias

Steps

  • 1
    Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
  • 2
    In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
  • 3
    In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
  • 4
    In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
  • 5
    Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    We fried in 3 batches: first, all of the bell pepper, then all of the broccoli, then all of the chicken. But if your pan won’t hold that much, feel free to do 4 or even 5 batches. The results will be better if you don’t overcrowd the pan.
  • tip 2
    Don’t fear the hot oil. Gently place the battered food in the oil without splashing. If you flinch and drop it from high above, you’re much more likely to get a burn from the oil.

Nutrition

720 Calories, 45g Total Fat, 25g Protein, 53g Total Carbohydrate, 22g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
400
Total Fat
45g
69%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
1280mg
53%
Potassium
520mg
15%
Total Carbohydrate
53g
18%
Dietary Fiber
3g
13%
Sugars
22g
Protein
25g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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