Description
This Crispy Chicken Tempura Roll is a delightful sushi dish showcasing tempura chicken in seasoned rice and nori, perfect for home preparation.
Ingredients
Scale
- 1 cup short-grain rice
- 1¼ cups cold water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 chicken breast (about 8 oz)
- ½ cup plain flour
- ½ cup corn flour (cornstarch)
- ½ teaspoon salt + ¼ teaspoon black pepper
- 1½ cups neutral cooking oil
- 1 nori sheet
- 1 ripe avocado
- White and black sesame seeds
Instructions
- Begin this delightful sushi journey by rinsing the short-grain rice. Rinse it thoroughly under cold water until the water runs clear, which usually takes about three to four rinses. Combine the rice with cold water in a pot using a ratio of 1:1.25. Bring it to a boil on high heat before lowering the heat and covering the pot tightly. Simmer on low for precisely 12 minutes, then let the rice steam off the heat for another 10 minutes to finish cooking.
- Once your rice is perfectly cooked, mix together rice vinegar, sugar, and salt until well combined. While the rice is still warm, gently fold in this vinegar mixture using a spatula. Take care to avoid mashing the rice; instead, use a gentle folding motion to incorporate the seasoning evenly.
- While the rice is cooling, slice your chicken breast into ½-inch strips against the grain. In one bowl, mix plain flour with half of the salt and pepper. In a separate bowl, combine corn flour with the remaining seasonings. Roll each chicken strip in the plain flour mixture first, then dip into the corn flour to create the crunchy layer.
- Heat the neutral cooking oil in a deep pan or fryer to exactly 350°F (175°C). Add the coated chicken strips in small batches, frying them for 3-4 minutes until they reach a beautiful honey-gold color. Use a slotted spoon to transfer the fried chicken to a wire rack to drain any excess oil.
- Lay a sheet of nori, shiny side down, on your bamboo mat. Spread an even layer of seasoned rice over the nori, leaving about a 1-inch border at the top. Place 2-3 tempura chicken strips end-to-end about ⅓ of the way from the bottom edge of the nori, adding slices of avocado along the sides. Lift the edge of the bamboo mat closest to you, folding the nori over the fillings while applying even pressure as you roll forward. Continue this motion, using the mat to shape the roll tightly.
- Grab a sharp knife. Wetting the knife blade helps prevent the rice from sticking. Firmly slice the roll into bite-sized pieces, serving your Crispy Chicken Tempura Rolls with ample dips of soy sauce, pickled ginger, or wasabi.
Notes
Cooking the chicken at the correct oil temperature is crucial for achieving crispy results. You can bake the chicken for a healthier version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 500 kcal
- Sodium: 600 mg
- Protein: 25 g