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Why does by bite-sized tempura chicken turn soggy after some time? They are really light and crispy when I initially deep fry them, but they gradually becomes soggy after 15 to 20 minutes.
My chicken pieces are cut bite-sized and marinated for about 30 minutes with fresh minced garlic, chilli flakes, salt and lemon juice in the refrigerator.
I am using icy-cold batter with 1:1 ratio of flour and cornstarch mixed with refrigerated club soda and ice cubes with minimal mixing.
Once I am ready to fry, I take out the marinated chicken pieces, prepare a small quantity of icy-cold batter, dip chicken pieces in batter and drop them in hot oil. They come out wonderfully light and crisp but eventually turn out soggy if served after 15 minutes. I have also noticed that last few pieces of the chicken I fry don’t even come out light and crispy as the first ones.
What am I doing wrong?