Crispy Chicken Tempura Roll
A delightful blend of crispy fried chicken and sushi textures, perfect for families and gatherings.
Servings: 4 servings
Calories: 375kcal
Ingredients
For the Rice
- 2 cups short grain rice (Calrose or Nishiki) For that perfect sticky and chewy texture.
- 2.5 cups cold water To cook the rice to fluffy perfection.
- 1/4 cup rice vinegar Adds a tangy brightness to the rice.
- 2 tablespoons sugar Balances out the acidity of the vinegar.
- 1 teaspoon salt Enhances all the flavors.
For the Chicken
- 2 pieces chicken breast (sliced against the grain) Juicy and tender, perfect for frying.
- 1 cup plain flour For coating, creates that crispy outer layer.
- 1/2 cup corn flour (cornstarch) Enhances crispiness of the fried chicken.
- 1 teaspoon salt For seasoning the flour mixture.
- 1 teaspoon black pepper Adds depth to the flavor.
- 2-3 cups neutral cooking oil Essential for achieving that crunchy texture.
For the Roll
- 1 sheet nori The seaweed base for your roll.
- 1 piece ripe avocado Adds a creamy, buttery component.
- 1-2 tablespoons white and black sesame seeds Optional garnishes for a beautiful finish.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear, then drain well.
- In a pot, combine the rinsed rice and cold water, bring to a boil, then reduce heat to low, cover, and let simmer for 12 minutes.
- Remove from heat and allow the rice to steam for 10 minutes. Fluff with a fork.
- Mix rice vinegar, sugar, and salt in a bowl and fold into warm rice.
- Slice the chicken breasts into strips and season with salt and pepper.
- In a bowl, mix plain flour, corn flour, salt, and pepper.
- Heat oil in a deep skillet or pot to about 350°F (175°C) for frying.
Cooking
- Coat the chicken strips in the flour mixture and fry until golden brown, about 3-4 minutes. Drain on paper towels.
Assembly
- Lay a sheet of nori on a bamboo mat. Spread an even layer of seasoned rice over the nori, leaving a small border at the top.
- Place crispy chicken and avocado slices in the center.
- Roll tightly from the bottom to the top, sealing the edge with a bit of water.
- Slice the roll into 8 pieces and serve with favorite dipping sauces.
Notes
Make sure oil is at the right temperature for frying. Experiment with fillings like cucumber or carrots. Set up a sushi rolling station for guests. Practice rolling with a few trial runs.