Crispy Tempura Chicken Fingers with Sriracha Lime Dipping Sauce

There’s something irresistible about crunchy, juicy chicken fingers. This version takes them to the next level with a light-as-air tempura batter that fries up perfectly golden. The real star is the dipping sauce-a bold blend of sweet soy glaze, tangy lime and spicy sriracha.

On the side, we’ve got fluffy jasmine rice brightened with lime zest and tender broccoli kissed with butter. It’s a complete meal that feels special but comes together easily. Feel free to skip the fork and go straight for dipping!

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Ingredients

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 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.
2. Prepare the broccoli: Cut the broccoli into small florets. Bring a pot of salted water to a boil, add broccoli and cook for 2-3 minutes until tender. Drain and return to the pot. Add 1 tbsp butter, a pinch of salt and pepper. Toss to coat. Cover and keep warm.
3. Make the dipping sauce: In a small bowl, combine 4 tbsp sweet soy glaze, juice of half the lime and 1 tsp sriracha. Stir well. Set aside.
4. Prepare the chicken: Cut the chicken cutlets into 1-inch wide strips. Season with a pinch of salt and pepper.
5. Make the tempura batter: In a bowl, whisk together 82 g tempura batter mix and 1/2 cup ice-cold water (or as directed on package) until smooth. The batter should be thin and lump-free.
6. Heat oil: In a large skillet, heat about 1/2 inch of cooking oil over medium-high heat until shimmering (350°F/175°C).
7. Fry the chicken: Dip each chicken strip into the batter, letting excess drip off. Carefully place in hot oil. Fry in batches, turning once, until golden brown and cooked through (about 3-4 minutes per side). Transfer to a paper towel-lined plate. Sprinkle with a little salt.
8. Finish the rice: Zest the remaining lime half and stir the zest into the cooked rice. Add 1 tbsp butter and fluff to combine. Season with salt to taste.
9. Serve: Divide the lime rice and broccoli among plates. Top with tempura chicken fingers. Serve with the sriracha-lime dipping sauce on the side.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, shrimp or firm tofu work well with this tempura batter. Adjust cooking time accordingly.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar for a similar sweet-savory flavor.

Can I bake the chicken instead of frying?

For best results, frying is recommended for the signature crispy texture. If baking, place on a greased rack over a baking sheet at 425°F for about 15 minutes, flipping halfway.