Creating Chicken Tempura can be straightforward if you follow these clear steps:

1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces. Season them with salt and pepper to enhance flavor.
2. Make the Batter: In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. In a separate bowl, beat the egg and add the ice-cold water. Slowly pour the egg mixture into the dry ingredients, stirring gently. Aim for a lumpy consistency—overmixing will make it less crispy.
3. Heat the Oil: In a deep saucepan or skillet, heat about 2 inches of vegetable oil to 350°F (180°C). Test the oil is ready by dropping a small amount of batter into the oil; it should sizzle and rise to the surface.
4. Coat the Chicken: Dip the seasoned chicken pieces into the tempura batter, allowing excess batter to drip off.
5. Fry the Chicken: Carefully lower a few pieces at a time into the hot oil. Do not overcrowd the pan to maintain proper frying temperature. Fry for about 4-5 minutes or until golden brown and cooked through, turning occasionally for even frying.
6. Drain Excess Oil: Use a slotted spoon to remove the tempura chicken, placing it on a plate lined with paper towels to absorb extra oil.
7. Repeat: Continue this process with the remaining chicken pieces until all are cooked.
8. Garnish: Optional—sprinkle with sliced green onions or sesame seeds before serving for an added touch.

Following these steps, you can achieve perfect Chicken Tempura every time.