Tempura Chicken with Lemon Ginger Dipping Sauce

Place chicken in a medium sized bowl. Drizzle with soy sauce and sesame oil, then sprinkle with garlic powder. Toss to coat. Allow to marinate for about 30 minutes. 

In the meantime, combine cornstarch, flour, baking powder, salt, pepper, and carbonated water in a medium bowl.

Heat one to two inches of oil in a large skillet, until it’s about 350 degrees Fahrenheit. You’ll know it’s the right temperature if you stick the back of a wooden spoon in the oil and it bubbles. 

While the oil is heating up, dip chicken pieces in tempura batter. 

Fry the chicken, flipping once it’s nicely browned. 

Always check for doneness with a meat thermometer.

In a small saucepan, over medium heat, combine jam and broth. Once jam has melted, add rice vinegar and cornstarch. Allow to thicken and remove from heat. 

Serve tempura chicken with dipping sauce.