Chicken Tempura (Butterfly Style)

Craving crispy, golden-brown tempura without the takeout hassle? Look no further than our Butterfly Style Chicken Tempura recipe! With just a few simple steps, you’ll have this restaurant-worthy dish sizzling on your table in no time.

Prepare to tantalize your taste buds with juicy chicken enveloped in a delectable, crunchy batter.

Gather your ingredients, set up your breading station, and let’s embark on a culinary adventure that will leave you craving for more!

Ready Time

55 mins

Servings

6 servings

Ingredients

2 lbs skinless, boneless chicken breasts
2 large eggs, beaten
1 cup all-purpose flour
1 cup cornstarch
2 tablespoons lemon juice
1 teaspoon paprika
1 teaspoon baking soda
2 pinches salt
1 cup chilled club soda
1 cup oil for frying, or as needed

Instructions

Prepare the chicken breasts by slicing them horizontally in the middle, creating a butterfly shape. Pound out the breasts until thin and slice them in half lengthwise.
Set up a breading station with three shallow bowls: one for flour, one for the egg wash (whisked eggs with lemon juice, and one for the tempura batter (flour, cornstarch, baking soda, salt, and club soda). Place the bowls in order of use.
Season the chicken strips with salt and pepper. Dredge the chicken strips in the flour, then dip them into the egg wash, and finally coat them in the tempura batter.
Heat 1 inch of oil in a large skillet or deep fryer to 350°F. Carefully add the coated chicken strips to the hot oil in batches to avoid overcrowding.
Fry the chicken strips for 2-3 minutes per side or until they are golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain.
Serve the chicken tempura immediately with your favorite dipping sauce. Enjoy the crispy, juicy chicken and the satisfaction of making it at home!