Delicious Chicken Tempura Roll with crispy chicken and fresh vegetables.

Chicken Tempura Roll

ByCasey Monroe

why make this recipe

Chicken Tempura Rolls are a delightful fusion of crispy tempura chicken and fresh sushi ingredients. This recipe is perfect for those who love sushi but want to try something different. The combination of textures and flavors makes it a fun dish to prepare and enjoy, whether you’re entertaining guests or treating yourself to a delicious meal.

how to make Chicken Tempura Roll

Ingredients:

For the sushi rice:

  • 2 cups sushi rice
  • 2 ¼ cups water
  • ¼ cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt

For the chicken tempura:

  • 400g chicken breast, cut into strips
  • ½ cup flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup ice water
  • Vegetable oil for frying

For the rolls:

  • 4-6 sheets of nori
  • Optional fillings: sliced avocado, sliced cucumber, sliced carrot, lettuce

For the sauces:

  • Mayonnaise
  • Sriracha
  • Soy sauce
  • Unagi sauce (eel sauce)
  • Sesame seeds (for garnish)

Directions:

  1. Wash the rice: Rinse the sushi rice in a strainer under cold water until the water runs clear (about 3-4 times).
  2. Cook the rice: Place the washed rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover, simmering for 15-20 minutes or until the water is absorbed.
  3. Prepare the vinegar mix: While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Stir until the sugar and salt dissolve.
  4. Season the rice: Once the rice is done, let it cool for 10 minutes. Transfer the rice to a large bowl and drizzle the vinegar mixture over it. Use a rice paddle to gently fold the rice without mashing it.
  5. Cool the rice: Let the rice cool to room temperature while you prepare the other ingredients.
  6. Prepare the chicken: Cut the chicken breast into thin strips.
  7. Make the tempura batter: In a bowl, mix flour, cornstarch, baking powder, salt, and pepper.
  8. Add ice water: Gradually add the ice water and mix until a smooth batter forms. It should be light and fluffy.
  9. Heat the oil: Heat enough vegetable oil in a pot or fryer to 175 °C (350 °F).
  10. Fry the chicken: Dip the chicken strips in the tempura batter, then carefully place them in the hot oil. Fry for 2-3 minutes until golden brown and crispy.
  11. Drain excess oil: Remove the chicken tempura from the oil and place them on a paper towel-lined plate to drain.
  12. Prepare the bamboo mat: Line a bamboo sushi mat (makisu) with plastic wrap.
  13. Place the nori: Lay a sheet of nori, shiny side down, on the bamboo mat.
  14. Spread the rice: Lightly wet your hands with water, then spread about 1 cup of sushi rice evenly over the nori, leaving about 2 cm at the top.
  15. Flip over: Carefully flip the nori so the rice is facing down.
  16. Add fillings: In the middle of the nori, add a row of chicken tempura and any optional fillings like avocado or cucumber.
  17. Roll it up: Using the bamboo mat, tightly roll the sushi from the bottom to the top. Press firmly to keep the roll compact.
  18. Seal the roll: Wet the top edge of the nori with a little water to seal the roll.
  19. Slice: Use a very sharp, wet knife to cut the roll into 6-8 equal pieces.
  20. Serve: Arrange the Chicken Tempura Rolls on a plate.
  21. Garnish: Drizzle with mayonnaise, Sriracha, and Unagi sauce. Sprinkle with sesame seeds.
  22. Serve with soy sauce: Serve the Chicken Tempura Rolls with soy sauce for dipping.

how to serve Chicken Tempura Roll

Serve the Chicken Tempura Rolls on a platter, garnished with the sauces and sesame seeds. You can offer extra soy sauce on the side for dipping.

how to store Chicken Tempura Roll

If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten fresh, but can be kept for up to one day. To reheat, microwave briefly or enjoy cold.

tips to make Chicken Tempura Roll

  • Make sure your oil is hot enough before frying to ensure crispy chicken.
  • Use a wet knife when cutting to prevent sticking.
  • Feel free to customize your fillings based on what you like or have on hand.

variation

You can switch up the protein by using shrimp or vegetables for a vegetarian option. Other sauces can also be included based on your preference.

FAQs

1. Can I use frozen chicken for tempura?
Yes, you can use frozen chicken. Just make sure it is fully thawed and patted dry before cutting it into strips.

2. What if I can’t find sushi rice?
If sushi rice isn’t available, short-grain rice can be a suitable substitute, but the texture will be slightly different.

3. Can I make tempura ahead?
It’s best to make tempura fresh for the best texture. If you need to prepare it in advance, reheat it after frying to keep it crispy.