Chicken Tempura Recipe
If you’re craving irresistibly crispy chicken with a whisper-light coating, you simply must try Chicken Tempura. With its golden exterior and juicy center, this Japanese favorite takes humble chicken strips and transforms them into something truly special. Thanks to a frothy batter and quick fry, each bite offers crackle and tenderness all at once! Whether you’re introducing someone to Japanese flavors or just want a fun homemade alternative to takeout, Chicken Tempura will bring everyone right to the table—fast.
Ingredients You’ll Need
This Chicken Tempura recipe is delightfully simple, and each ingredient plays a role in creating that uniquely airy crunch and flavor. By starting with just a handful of pantry staples, you’ll achieve a restaurant-worthy treat right in your own kitchen.
- Chicken breasts: Boneless, skinless, and cut into thin strips for fast, even cooking and tender bites.
- All-purpose flour: Acts as the main base of the batter, giving it structure and light color.
- Cornstarch: Adds a delicate crispness that keeps the coating from becoming too heavy.
- Baking powder: Invites tiny air bubbles for that essential airy texture in your Chicken Tempura.
- Salt: Enhances flavor so your chicken doesn’t taste flat.
- Egg: Adds richness and helps the batter cling beautifully to the chicken strips.
- Ice-cold sparkling water: The secret weapon! It keeps the batter extra bubbly and prevents it from absorbing too much oil.
- Vegetable oil: Use a neutral oil with a high smoke point like canola or sunflower for safe, even frying.
- Dipping sauce (optional): Tempura sauce or a soy-based dip adds a salty-sweet finish—but don’t be afraid to get creative!
How to Make Chicken Tempura
Step 1: Prep the Chicken
Begin by patting the chicken strips dry with paper towels. This small step is crucial—it ensures the batter sticks and helps the coating crisp up. Properly dried chicken won’t steam in the oil, giving you that coveted crunchy finish Chicken Tempura is famous for.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Whisking aerates the mixture and combines everything evenly, so every bite has the right flavor and texture.
Step 3: Prepare the Tempura Batter
In a separate bowl, lightly beat the egg and pour in the ice-cold sparkling water. Gradually add this wet mixture to your bowl of dry ingredients, stirring gently just until combined. Don’t stress over lumps—the batter should be slightly lumpy! Overmixing will develop gluten, leading to a dense coating instead of the signature light crunch of Chicken Tempura.
Step 4: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or saucepan. Heat over medium-high heat—use a thermometer if possible and wait until it reaches 350°F (175°C). This temperature is key for sealing the batter instantly while cooking the chicken through.
Step 5: Batter and Fry
Dip each chicken strip into the tempura batter, letting any excess drip off. Carefully lower the battered chicken into the hot oil, working in batches to avoid overcrowding. Fry for three to four minutes per side, until beautifully golden and fully cooked. Use a slotted spoon to transfer the finished pieces onto a plate lined with paper towels to drain extra oil. That’s it—your homemade Chicken Tempura is ready for dipping and devouring!
How to Serve Chicken Tempura
Garnishes
Chicken Tempura shines with the simplest of touches—think thinly sliced green onions, a flurry of toasted sesame seeds, or even a sprinkle of fresh chili. For a pop of color and a bit of crunch, toss some shredded radish or carrot on the side. And if you’re feeling fancy, add a wedge of lemon for a zesty finish!
Side Dishes
Traditionally, Chicken Tempura pairs wonderfully with fluffy steamed rice and a bowl of miso soup. If you want to turn the meal into a feast, serve it with a light cucumber salad, tangy pickled vegetables, or tempura veggies like sweet potato and bell pepper. The fresh, mild sides complement the crispy, savory bites of chicken and make for a truly balanced meal.
Creative Ways to Present
Take your Chicken Tempura to the next level by serving it as part of a bento box, layered over a vibrant slaw, or tucked into a soft bao bun with a drizzle of spicy mayo. You could also pile the crisp strips onto skewers for party-friendly finger food, or slice them into smaller pieces for a delightful salad topper. Let your creativity lead the way!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers (it doesn’t happen often around here), let the Chicken Tempura cool to room temperature, then store it in an airtight container in the refrigerator. This will help preserve its crispiness for up to two days—though it’s always best served fresh and hot!
Freezing
Chicken Tempura freezes surprisingly well. Arrange the cooled chicken pieces on a baking sheet and pop them in the freezer until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to two months, ready to be revived for a quick snack or meal.
Reheating
The best way to bring back the crunch is to reheat Chicken Tempura in a 375°F oven or air fryer for about 8 to 10 minutes. Avoid microwaving, which can make the coating soggy. Reheating this way ensures the outside stays crispy and the inside juicy!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs bring a slightly richer, juicier flavor to your Chicken Tempura. Just be sure to cut them into thin, even strips so they cook quickly and evenly.
What oil should I use for frying?
Neutral oils with high smoke points like vegetable, canola, or sunflower oil are best for frying. They won’t impart any unwanted flavors and will ensure your Chicken Tempura develops that classic, light crunch.
Why does my tempura batter sometimes turn out soggy?
Sogginess often happens if the oil isn’t hot enough or if the batter is too thick. Make sure to keep your oil at 350°F, fry in small batches, and don’t let the batter sit too long before frying. Keeping the batter cold is important, too!
Can I make the batter ahead of time?
It’s best to mix the batter just before frying for the lightest, crispiest Chicken Tempura. If you need to prep ahead, keep your dry and wet ingredients separate until you’re ready to cook.
What sauces go well with Chicken Tempura?
The classic choice is a tempura dipping sauce—usually a blend of soy sauce, mirin, and a touch of sugar—but you can also dip in ponzu, sweet chili sauce, or even a zingy sriracha mayo for an exciting twist.
Final Thoughts
Chicken Tempura is one of those unexpected joys you can easily whip up any night of the week. With its delicate, shatteringly crisp coating and juicy chicken center, it’s a guaranteed crowd-pleaser with endless serving options. So gather your ingredients, heat up that oil, and treat yourself and your loved ones to this unforgettable bite of comfort and crunch!
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Chicken Tempura Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious and crispy Chicken Tempura at home with this easy recipe. Perfectly fried chicken strips in a light and airy batter, served with your favorite dipping sauce.
Ingredients
Chicken Tempura:
- 1 lb boneless, skinless chicken breasts (cut into thin strips)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
Batter:
- 1 large egg
- 1 cup ice-cold sparkling water
Additional:
- Vegetable oil (for frying)
- Optional dipping sauce (like tempura sauce or soy sauce-based sauce)
Instructions
- Prepare Chicken: Pat the chicken strips dry and set aside.
- Make Batter: In a bowl, whisk flour, cornstarch, baking powder, and salt. In another bowl, mix egg with sparkling water. Combine wet and dry ingredients gently.
- Fry Chicken: Heat oil to 350°F, dip chicken in batter, and fry for 3–4 minutes per side until golden. Drain on paper towels.
- Serve: Enjoy hot with dipping sauce.
Notes
- Keep the batter cold for a crispy texture.
- Use sparkling water for best results.
- Enhance flavor with garlic powder or white pepper.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 0g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
