Chicken Tempura Roll: How to Make It Extra Crispy
Can’t handle raw fish? No worries! This Chicken Tempura Roll offers a crunchy, cooked alternative. Learn how to make it now.
Ingredients
- Chicken breast or thighs
- Sushi rice
- Nori sheets
- Tempura flour
- Ice-cold water
- Egg yolk
- Baking powder
- Salt
- Cucumber
- Avocado
- Lettuce or shiso leaves – adds freshness
- Japanese mayonnaise
- Sriracha or spicy mayo
- Soy sauce for dipping
Instructions
Step 1: Prepare the Sushi Rice Foundation
- Rinse short-grain sushi rice until the water runs clear, removing excess starch. Cook the rice and add the seasoning mixture of rice vinegar, sugar, and salt
Step 2: Create Perfect Tempura Batter
- In two separate bowls, mix the flour, baking powder, and salt in the first bowl. Separately, mix the ice water and egg yolks in the second bowl.
Step 3: Fry Chicken to Golden Perfection
- Heat oil . Cut chicken breast into finger-sized strips and season lightly. Working in small batches, dip each piece in batter just before frying for 3-4 minutes until golden brown
Step 4: Master the Rolling Technique
- Place nori sheet shiny-side down on bamboo mat. With wet hands, spread thin rice layer leaving 1-inch top border. Arrange tempura chicken horizontally across center, add cucumber and avocado.
Step 5: Slice and Present
- Using sharp, wet knife, slice your chicken tempura in smooth motions to prevent crushing. Clean blade between cuts,
Notes
Nutritional Information
- Calories 285
- Protein 18g
- Carbohydrates 32g
- Fat 12g
- Fiber 2g
- Sodium 420mg