Step 1

Pound the chicken breast. Use a meat tenderize to pound the chicken so that its thinner and flatter. This allows the chicken to cook more evenly.

Step 2

Cut the chicken into thin strips.

Step 3

Season the chicken: Add chicken strips to a large bowl. Then season with salt, pepper, soy sauce, ginger, and garlic. Mix well.

Step 4

Make the tempura batter: In a large bowl, sift cake flour and corn starch. Then add the beaten egg. Gradually add water and mix until everything is combined. (Make sure not to over mix the batter.)

Step 5

Coat the chicken: Add the seasoned chicken strips to the batter and coat well.

Step 6

Heat the oil: Heat the oil to 350°F in a deep fryer or Dutch oven.

Step 7

Fry the chicken: Add a few pieces of the battered chicken at a time. Fry for about 4 minutes total until crispy and golden brown (flipping half way through). Remove with a slotted spoon and place the chicken onto a plate lined with paper towel. Repeat with the rest of the chicken strips. Serve and enjoy!