Crispy Chicken Tempura Roll with Spicy Mayo Drizzle
The sweet and spicy fusion of crispy chicken tempura, sushi rice, and creamy mayo drizzle in every bite of this roll had my taste buds doing the happy dance!
I still remember the night I first made this recipe with my family during a cozy summer evening in our backyard, surrounded by the intoxicating aroma of blooming jasmine and the sound of sizzling tempura bits – it was love at first bite!
It wasn’t long before the combination of crunchy tempura, spicy kick, and velvety mayo became an obsession, and this Crispy Chicken Tempura Roll with Spicy Mayo Drizzle quickly became a cherished family favorite.
Why You’ll Love This Crispy Chicken Tempura Roll with Spicy Mayo Drizzle
- The perfect harmony of crunchy and soft textures will leave you craving for more!
- With a bold flavor profile that balances sweet, spicy, and savory notes, this dish is sure to impress!
- Ready in just 30 minutes, you can enjoy this restaurant-quality roll in no time!
- This foolproof recipe ensures a delicious outcome every time, even for sushi newbies!
- Perfect for special occasions or a fun family dinner, this dish is sure to become a crowd-pleaser!
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup ice-cold soda water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup panko breadcrumbs
- 2 large eggs
- 1 cup buttermilk
- 1 pound boneless, skinless chicken breast
- Vegetable oil for frying
- 1 cup sushi rice
- 1/2 cup chopped cucumber
- 1/2 cup chopped avocado
- 1/4 cup chopped cilantro
- 1/4 cup pickled ginger
- 1/2 cup Spicy Mayo (see below)
The star ingredients, crispy chicken tempura and spicy mayo, come together in perfect harmony to create a flavor explosion that will leave you wanting more! The combination of crunchy tempura bits and creamy mayo is absolutely irresistible.
Expert Tips for the Best Crispy Chicken Tempura Roll with Spicy Mayo Drizzle
- For extra crispy tempura, chill the coated chicken in the refrigerator for 30 minutes before frying!
- Don’t overcrowd the pot when frying – fry in batches for the best results!
- Add a sprinkle of toasted sesame seeds on top for added crunch and nutty flavor!
- Use a thermometer to ensure the oil reaches the perfect temperature of 350°F!
- Make-ahead tip: Prepare the sushi rice and tempura bits ahead of time, then assemble just before serving!
Variations and Substitutions
For a gluten-free version, swap the all-purpose flour with gluten-free flour blend! You can also substitute chicken with shrimp or tofu for a different protein option. Add some diced green onions or shredded carrot for an extra burst of flavor and color!
How to Store and Reheat
Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes or until crispy. You can also freeze the rolls for up to 2 months and reheat from frozen!
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend and ensure the panko breadcrumbs are gluten-free!
How do I prevent the tempura from getting soggy?
To prevent soggy tempura, make sure to not overcrowd the pot when frying and drain excess oil on paper towels!
Can I make this recipe ahead of time?
Yes, prepare the sushi rice and tempura bits ahead of time, then assemble just before serving for the best results!
I’m so excited for you to try this Crispy Chicken Tempura Roll with Spicy Mayo Drizzle – I just know you’ll fall in love with it! Don’t hesitate to reach out if you have any questions or if you’d like any variations or substitutions!
Crispy Chicken Tempura Roll
🧂 Ingredients
👩🍳 Instructions
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1In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
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2Gradually add in soda water, whisking until smooth.
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3Cover bowl with plastic wrap and refrigerate for at least 30 minutes.
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4Just before frying, remove bowl from refrigerator and add in panko breadcrumbs.
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5Dip each chicken breast into buttermilk, coating completely, then coat in flour mixture, pressing gently to adhere.
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6Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
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7Fry chicken until golden brown and crispy, about 5-7 minutes per side.
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8Remove chicken from oil and place on a paper towel-lined plate to drain excess oil.
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9Prepare sushi rice according to package instructions.
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10Cut cucumber, avocado, and cilantro into thin slices.
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11Cut pickled ginger into thin strips.
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12 Lay a large piece of parchment paper on a flat surface.
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13Spread a thin layer of sushi rice onto the parchment paper, leaving a 1-inch border around edges.
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14Place a few slices of cucumber, avocado, and pickled ginger in the middle of the rice.
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15Place a piece of fried chicken on top of the vegetables.
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16Roll the parchment paper tightly to form a cylinder, applying gentle pressure.
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17Slice the roll into 8 equal pieces using a sharp knife.
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18Drizzle with Spicy Mayo and serve immediately.
