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Turmeric Chicken Tempura With Thai Taste Dipping Sauces


15 min

Preparation time

5 min

Cooking time



Create the perfect companion to our authentic Thai table sauces! Swap in veggies or tofu for a vegetarian alternative. The turmeric gives the batter a nice golden glow! This recipe was created by Thai street-food chef, Sebby Holmes of Farang, London.


  • 250g Rice flour Plus Extra.
  • 3 tsp Turmeric, dried.
  • 1 pinch coarse Sea Salt (some extra for serving).
  • ice cold Sparkling Water.
  • 320g Chicken, Tofu or Vegetables.
  • A deep pan of frying oil on high heat.
  • Thai Taste Sriracha Hot Chilli Sauce.
  • Thai Taste Sweet Chilli Dipping Sauce.
  • Thai Taste Chilli Jam.
  • sliced Red Chilli.
  • Fresh Coriander & Lime to serve.

Steps for cooking

  • 1.In a bowl mix the 250g of flour,turmeric and a pinch of salt. Pour in cold sparkling water until you create a thin tempura batter (it should be thinner than a fish and chip shop batter and create a trail off your whisk)
  • 2. Cut your chicken into bite-sized pieces. Coat the chicken in your extra flour.
  • 3. Set up your area so you can dip your floured chicken into the batter and quickly into a deep pan of oil on high heat.
  • 4. One piece at a time,move the floured chicken pieces into the batter then into the hot oil. Be careful as the oil is very hot!
  • 5. Fry each piece until the batter is crisp and the chicken is cooked (about 3-4 minutes or until golden brown). Once cooked drain on a paper towel.
  • 6. We plated ours with a sprinkle of coarse sea salt,fresh coriander,sliced chilli,squeeze of lime and of course our range of Thai Taste Dipping Sauces!




Gluten Free:





Chef’s Tips

If you have a lot of left-over batter, you can drip it off a whisk into the oil to create little crispy bites!

Did you know?

1/10th of the entire population of Thailand lives in Bangkok. Its diverse population makes for a great food scene.

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