Tempura Chicken Fingers
Bringing the Legacy Home
If I couldn't bring every family to Mr. Wong's, the next best thing was bringing my dad's famous tempura batter into home kitchens everywhere. These tempura chicken fingers keep that legacy alive with golden crunch, juicy chicken, and a reason to gather your favorite people around the table.
INGREDIENTS
- 8 raw chicken tenders
- Salt and white pepper, for seasoning
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 60 ounces vegetable oil, for a 6-quart pot
- Your favorite dipping sauce, such as honey mustard, ranch, or jalapeño ranch
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot, keeping it no more than halfway full. Heat the oil to 380°F.
STEP 2: Prep the Chicken
Lightly season the chicken tenders with salt and white pepper.
STEP 3: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
⭐ Pro tip: Nest the mixing bowl in ice to keep the batter cold.
STEP 4: Fry Fearlessly
Coat each tender in batter, then carefully place it into the oil in a sweeping motion away from your body. Fry at 380°F for 4 to 5 minutes, until lightly golden and crispy and the chicken reaches 180°F internally.
STEP 5: Serve & Enjoy
Rest the chicken fingers on a rack for 1 minute, then serve with your favorite dipping sauce.
