Japanese Tempura Batter for Chicken Fingers

In a medium-sized bowl, stir together the flour and baking powder.

In a small bowl, whisk together the egg, water, and oil until smooth. Stir the egg mixture into the flour mixture and mix just until a slightly lumpy and thick batter forms. Set the batter aside to rest for 10 minutes.

Meanwhile, heat 2-inches of oil to 350 degrees F in a deep pan.

Dip chicken pieces in the tempura batter. Coat the chicken completely and let any excess batter drip off. Place the chicken in the hot oil immediately and deep fry until the chicken is cooked through and the coating is golden brown.

Remove the chicken from the oil with a slotted spoon and let drain on paper toweling while you repeat the process with the remaining chicken.

Serve the chicken tempura hot with your favorite dipping sauces, if desired.