Step 1

First, pat dry the chicken breast with paper towel and flatten it by gently pounding with a meat tenderizer, or rolling pin. Then cut into thin long strips. ( About 1.5 cm wide strips ) Season the chicken strips with soy sauce, ginger, garlic, salt, and pepper. Mix well and combine the chicken and seasonings evenly and marinade for 15 minutes.

Step 2

Then lightly coat each chicken strips in corn starch and set it aside.

Step 3

Fill the frying pan with vegetable oil and heat the oil into high heat about 350°F ( 180°C ).

Step 4

In a large mixing bowl, add plain flour, corn starch, salt, pepper, and mix it well. Pour the whisked egg and cold sparkling water in. Stir it gently.

Step 5

Dip each chicken strips in the batter and fry it in a pre-heated oil for 4-5 minutes until crispy.

Step 6

Remove the fried chicken tempura from oil and set it aside on the cooling rack. Repeat the process and fry the remaining chicken strips. Do not overcrowd the oil and fry small batches. Between batches strain the crumbs with mesh strainer.

Step 7

Serve immediately with soy sauce dipping sauce, shredded carrot, cabbage or choice of salad.

Step 8

Add all the dipping sauce ingredients, soy sauce, mirin, lemon juice, sugar and grated ginger in a small bowl. Mix until sugar dissolved.