If you’re craving something deliciously crispy yet surprisingly light, look no further than Chicken Tempura. This Japanese-inspired dish features tender strips of chicken coated in a uniquely airy batter and fried until perfectly golden, creating a texture so irresistible you’ll be hooked from the first bite. Chicken Tempura shines as both an appetizer and a main course, boasting flavor and crunch that pairs beautifully with classic dipping sauces. Whether you’re cooking for friends or whipping up a quick weekday treat, this recipe guarantees a crowd-pleasing favorite you’ll want to make again and again.
Ingredients You’ll Need
The beauty of Chicken Tempura lies in its simplicity—each ingredient plays a specific role in creating that iconic lightness and flavor. Only a handful of pantry staples transform chicken into a crave-worthy dish with incredible texture and taste.
- Chicken Breasts: Use boneless, skinless chicken breasts for easy slicing and tender results; cutting them into thin strips ensures a quick, even cook.
- All-Purpose Flour (for dusting): Lightly dusting the chicken helps the batter stick while also contributing to a crisper coating.
- Vegetable Oil (for frying): Neutral in flavor and high in smoke point, vegetable oil makes for safe and reliable deep-frying.
- All-Purpose Flour (for batter): The base of your tempura batter for that essential lightness and crunch.
- Cornstarch: Adds extra crispness to the batter, making each bite delightfully crunchy.
- Baking Powder: Gives your batter its bubbly, airy quality as it fries.
- Salt: Boosts flavor without overpowering the delicate batter.
- Egg: Helps bind your batter and lends a hint of richness.
- Ice-Cold Sparkling Water (or Ice Water): The secret to an ultra-light tempura; the colder it is, the better your results.
- Optional Garlic Powder or White Pepper: Just a pinch adds subtle extra flavor for those who like a little something special.
- Tempura Dipping Sauce or Sweet Chili Sauce: Essential for serving, these sauces take your Chicken Tempura to the next level.
How to Make Chicken Tempura
Step 1: Prep the Chicken
Start by patting your chicken strips completely dry with a paper towel. This important step ensures the flour and batter both adhere properly and fry up crisp. Then, lightly dust the chicken with all-purpose flour, shaking off any excess—the flour acts as a primer for the batter, helping it grip every piece beautifully.
Step 2: Mix the Tempura Batter
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a separate small bowl, beat the egg with the ice-cold sparkling water. Pour the wet mixture into your dry ingredients and gently stir just until combined. Don’t worry if your batter looks lumpy—that’s actually a good thing! Overmixing will make the texture heavier, rather than light and crisp.
Step 3: Heat the Oil
Pour about two inches of vegetable oil into a deep skillet or heavy-bottomed pot. Using a thermometer, bring the oil up to 350°F. Getting the oil to just the right temperature is crucial: too cool and your Chicken Tempura will absorb oil and get soggy; too hot and the outside may burn before the chicken cooks through.
Step 4: Batter and Fry the Chicken
Dip each chicken strip into the batter, letting any excess drip off, then carefully lower it into the hot oil. Fry in batches, turning each piece once, for about 3 to 4 minutes per batch. When the Chicken Tempura is gloriously golden and cooked through, remove it with a slotted spoon and drain on a paper towel–lined plate. Avoid crowding the pan to keep the temperature steady and the finish ultra-crispy.
Step 5: Serve Hot
Serve the Chicken Tempura immediately while it’s still piping hot and satisfyingly crunchy. Offer up bowls of tempura dipping sauce or sweet chili sauce for dunking—trust me, the difference a good sauce makes is magical.
How to Serve Chicken Tempura
Garnishes
Accent your dish by scattering finely sliced scallions, a sprinkle of toasted sesame seeds, or a little lemon zest right over the top. For a true Japanese touch, try adding a side of grated daikon radish or even a few thin ribbons of nori for color and flavor. These garnishes not only add flair but brighten up every bite of Chicken Tempura.
Side Dishes
Chicken Tempura is wonderful served alongside steamed jasmine rice, a crisp cabbage slaw, or a simple cucumber salad for a fresh contrast. It also pairs perfectly with bowls of miso soup or a plate of stir-fried veggies on the side, rounding out a satisfying meal that’s both colorful and balanced.
Creative Ways to Present
For a fun twist, thread the battered chicken pieces onto mini skewers before frying to create tempura “lollipops” for parties. Or, present the Chicken Tempura over a bed of sushi rice in a donburi bowl with pickled ginger and extra sauce. If you’re aiming for a dramatic presentation, arrange the pieces in a fan shape on a platter with dipping sauces nestled between—guaranteed to impress your guests!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Tempura, allow it to cool completely, then transfer it to an airtight container lined with paper towels. Store in the refrigerator and enjoy within two days for best texture and flavor. The paper towels keep any lingering moisture at bay, helping maintain as much crispiness as possible.
Freezing
Chicken Tempura actually freezes better than you might expect! Arrange cooled pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. This way, the pieces don’t stick together and you can reheat just what you need. Enjoy within one month for optimal results.
Reheating
To bring back the crunch, skip the microwave and opt for an oven or air fryer. Spread the Chicken Tempura in a single layer on a baking sheet and reheat at 375°F for about 10 minutes (or shorter in an air fryer) until hot and crisp. This method revives the signature light coating beautifully!
FAQs
Can I make Chicken Tempura gluten free?
Absolutely! Swap the all-purpose flour for a good quality gluten-free flour blend and make sure your cornstarch is marked gluten free. Many Asian grocery stores carry rice flour, which works beautifully as well and is commonly used in tempura batters.
What dipping sauces work best with Chicken Tempura?
The classic choice is a soy sauce-based tempura dipping sauce, but don’t be afraid to try sweet chili sauce, ponzu, or even spicy mayo for a modern twist. Feel free to mix and match to suit your tastes—part of the fun is experimenting!
Is sparkling water essential for the batter?
Sparkling water isn’t strictly required, but it does give Chicken Tempura its ultra-light, bubbly texture. If you’re in a pinch, ice water alone works, but the fizzy bubbles you get from sparkling water create a noticeably airier crunch.
Can I use chicken thighs instead of breasts?
Yes, chicken thighs make an equally delicious alternative in this recipe. The slightly higher fat content keeps the meat extra juicy, and the tempura batter cooks up just as crisp around thigh meat as it does breast.
What else can I tempura besides chicken?
Tempura is incredibly versatile! Try the same batter for shrimp, sweet potatoes, green beans, bell peppers, or even mushrooms. You’ll get that signature crunch with just about anything that can be sliced thin enough to cook quickly.
Final Thoughts
There’s something truly special about sharing homemade Chicken Tempura, whether you’re serving it as an appetizer or making it the star of your meal. Once you take that first crunch, you’ll understand why this dish earns returning fans in every kitchen. Give it a try and let the light, irresistible batter dazzle your taste buds—you just might discover your new favorite way to enjoy chicken!
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Chicken Tempura Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make crispy and delicious Chicken Tempura at home with this easy recipe. Tender chicken strips are coated in a light and airy tempura batter, fried to golden perfection, and served with your favorite dipping sauce.
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1/2 cup all-purpose flour, for dusting
- Vegetable oil, for frying
For the tempura batter:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup ice-cold sparkling water or ice water
- Pinch of garlic powder or white pepper (optional)
For serving:
- Tempura dipping sauce (soy sauce-based) or sweet chili sauce
Instructions
- Prepare the chicken: Pat the chicken strips dry and dust with flour.
- Make the batter: Mix flour, cornstarch, baking powder, and salt. Whisk egg and water separately. Combine wet and dry ingredients.
- Fry the chicken: Heat oil to 350°F, dip chicken in batter, and fry until golden and cooked through.
- Serve: Drain on paper towels and serve hot with dipping sauce.
Notes
- For extra crispiness, keep the batter cold and avoid overcrowding the pan while frying.
- This recipe is also great with shrimp or vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg
