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Article chicken tempura

Spicy chicken tempura

Gary O'Hanlon shares his recipe for perfect chicken tempura, with a spicy twist



  • 4 chicken breasts, cut into 5 slices each
  • 200g flour
  • 50g cornflour
  • 320ml sparkling water
  • 1 teaspoon fi ne sea salt
  • ½ teaspoon ground white pepper
  • 150ml Frank’s Original Red Hot Sauce
  • 100g flour, for coating prior to going through the batter
  • Deep fat fryer with vegetable oil for cooking
  • 100ml Frank’s Hot Sauce to toss the cooked chicken in
  • 4 tablespoons mayonnaise
  • 100g Crozier Blue
  • 4 handfuls carrot and celery stic


  1. Mix the flour, cornflour, salt and pepper together. Add the sparkling water and 50ml of Frank’s Hot Sauce, and mix well.
  2. Heat the vegetable oil to about 165°C in a deep pan or deep-fat fryer. Roll the chicken strips in the extra 100g flour, and pass through the spicy batter to coat. Deep-fry until golden and cooked through, about 4–6 minutes.
  3. Meanwhile blend the cheese and mayonnaise together in a food processor or simply mix with a whisk until blended (if you have a Thermomix, blend for 10 seconds on Speed 4). If you like it chunky, blend it by hand with a hand whisk.
  4. When the chicken is cooked, toss in a large bowl with the extra hot sauce and serve with a dollop of the blue cheese mayonnaise. Serve with carrot and celery sticks.


 If you haven’t yet tried Frank’s Red Hot Sauce, go out and buy it immediately! It’s delicious.