There’s something irresistible about a perfectly crispy chicken finger-crunchy on the outside, juicy on the inside. This version takes it up a notch with a light tempura batter that fries up golden and airy. Paired with a tangy-sweet dipping sauce made from soy glaze, lime and sriracha, every bite is a flavor explosion.
On the side, we’ve got fluffy jasmine rice brightened with fresh lime zest and tender green beans kissed with butter. It’s a complete meal that feels special but comes together easily. Perfect for a weeknight dinner that the whole family will love.
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Recipe details
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Ingredients
Instructions
- Cook the rice: In a small pot, combine 0.5 cup jasmine rice with 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the zest of half the lime.
- Prepare the green beans: Trim the ends of the green beans. In a skillet over medium heat, melt 1 tablespoon butter (or use oil). Add the green beans, season with salt and pepper and cook for 4-5 minutes until tender-crisp. Keep warm.
- Make the dipping sauce: In a small bowl, combine the sweet soy glaze, juice from the remaining half lime and sriracha. Stir well and set aside.
- Prepare the chicken: Cut the chicken cutlets into 1-inch wide strips. Season lightly with salt and pepper.
- Make the tempura batter: In a medium bowl, whisk the tempura batter mix with 1/2 cup ice-cold water until just combined (small lumps are okay). Do not overmix.
- Fry the chicken: In a deep skillet or pot, heat about 1 inch of oil to 350°F (175°C). Working in batches, dip chicken strips into the batter, letting excess drip off and carefully place into the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Serve: Divide the lime rice and green beans among plates. Top with tempura chicken fingers and serve with the dipping sauce on the side.
Recipe Tips
For the crispiest tempura, use ice-cold water in the batter and keep the batter cold until ready to use.
Don’t overcrowd the pan when frying; cook in batches to maintain oil temperature.
If you don’t have sweet soy glaze, substitute with a mix of 3 tbsp soy sauce and 1 tbsp honey or brown sugar.
FAQ
Can I use a different type of rice?
Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time as needed.
How do I make the dipping sauce less spicy?
Reduce the sriracha to 1/2 teaspoon or omit it entirely for a milder sauce.
Can I bake the chicken instead of frying?
For best results, frying is recommended to achieve the light, crispy tempura texture. Baking may not yield the same crunch.
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