Chicken Tempura

Published on in Lunch

If you love crispy, light, and golden-fried goodness, then Chicken Tempura is about to become your new favorite dish. Traditionally, tempura is a Japanese cooking technique where ingredients are coated in a delicate batter and deep-fried until perfectly crispy. While seafood and vegetables are the most common tempura choices, chicken tempura is a delicious twist that brings together tender, juicy chicken with a shatteringly crisp exterior.

Unlike regular fried chicken, tempura batter is lighter and airier, thanks to its ice-cold water and minimal mixing technique. The result? A coating that puffs up beautifully without feeling greasy. Whether you’re serving it as an appetizer, a main dish, or a snack with a flavorful dipping sauce, chicken tempura is an irresistible crowd-pleaser that’s easy to make at home.

Why You’ll Love This Chicken Tempura

  • Ultra Crispy Texture – Light, airy, and crunchy, without being heavy or oily.

  • Quick and Easy – Made with simple ingredients and ready in under 30 minutes.

  • Authentic Japanese-Style Tempura – Uses ice-cold batter for a traditional, delicate crunch.

  • Versatile and Customizable – Serve with dipping sauces, rice, or veggies for a complete meal.

  • Great for Sharing – Perfect as an appetizer, side dish, or main course.

Preparation Time and Yield

  • Prep Time: 15 minutes

  • Cook Time: 10 minutes

  • Total Time: 25 minutes

  • Yield: 4 servings

Nutritional Information (Per Serving)

  • Calories: 320

  • Carbohydrates: 28g

  • Protein: 25g

  • Fat: 12g

  • Fiber: 1g

  • Sugar: 1g

Ingredients for Chicken Tempura

For the Chicken:

  • 2 boneless, skinless chicken breasts, cut into thin strips

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon garlic powder (optional)

For the Tempura Batter:

  • 1 cup all-purpose flour

  • ¼ cup cornstarch

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup ice-cold water

  • 1 egg yolk

For Frying:

  • 2 cups vegetable oil (or any neutral oil like canola or sunflower)

For the Dipping Sauce:

  • ¼ cup soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon honey or sugar

  • ½ teaspoon grated ginger

  • ½ teaspoon sesame oil

Step-by-Step Instructions for Chicken Tempura

Step 1: Prepare the Chicken

  1. Slice the chicken breasts into thin strips (about ½-inch wide) for even cooking.

  2. Season the chicken with salt, pepper, and garlic powder (if using). Set aside.

Step 2: Make the Tempura Batter

  1. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.

  2. In a separate small bowl, lightly beat the egg yolk and mix it with ice-cold water.

  3. Pour the wet ingredients into the dry ingredients, stirring gently with chopsticks or a fork. Do not overmix—it’s okay if the batter is slightly lumpy.

Step 3: Heat the Oil

  1. In a deep pan or wok, heat vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the correct temperature.

Step 4: Coat and Fry the Chicken

  1. Dip each chicken strip into the tempura batter, ensuring it’s fully coated.

  2. Carefully lower the battered chicken into the hot oil. Fry in batches to avoid overcrowding.

  3. Cook for 3–4 minutes, flipping occasionally, until golden brown and crispy.

  4. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Make the Dipping Sauce

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, and sesame oil.

  2. Serve the sauce alongside the crispy chicken tempura.

Ingredient Background

The secret to authentic, crispy Chicken Tempura lies in a few key ingredients. Here’s why each one is important:

Chicken Breast

Chicken tempura is best made with boneless, skinless chicken breast because it’s lean, tender, and quick to cook. Cutting the chicken into thin strips ensures even cooking and allows the batter to adhere properly. If you prefer juicier chicken, chicken tenders or boneless chicken thighs are great alternatives.

All-Purpose Flour & Cornstarch

The combination of flour and cornstarch is what gives tempura batter its signature light and crispy texture. Cornstarch reduces the amount of gluten in the batter, preventing it from becoming dense or heavy. It also helps create a delicate, crackly crust when fried.

Baking Powder

A small amount of baking powder helps the batter puff up slightly as it fries, giving it that airy, crispy bite. Unlike other fried batters, tempura shouldn’t be too thick—it’s meant to be light and crisp rather than crunchy.

Ice-Cold Water

The temperature of the water in the batter is crucial. Using ice-cold water prevents the flour from absorbing too much liquid, keeping the batter light and preventing excess gluten formation. This ensures the final tempura is crispy instead of chewy.

Egg Yolk

The egg yolk in the batter adds a bit of richness and color without making the coating too heavy. Some tempura batters skip eggs altogether, but the yolk helps improve batter consistency and adhesion to the chicken.

Neutral Oil for Frying

For the best results, use a neutral oil like vegetable, canola, or sunflower oil. These oils have a high smoke point, meaning they can handle high heat without breaking down, ensuring a clean, crispy fry without any burnt flavors.

Soy Sauce & Rice Vinegar for Dipping Sauce

A classic tempura dipping sauce is simple but packed with umami. The combination of soy sauce and rice vinegar adds a salty-sour balance, while honey or sugar adds a touch of sweetness to complement the crispy chicken. Sesame oil and ginger round out the flavors with a nutty, aromatic finish.

Technique Tips for Chicken Tempura

Achieving perfectly crispy Chicken Tempura is all about technique. Here are some expert tips:

1. Keep the Batter Cold

Cold batter = crispy tempura. If the batter warms up while you’re frying, the texture can become dense and chewy. To keep it cold:

  • Use ice-cold water and mix the batter just before frying.

  • Place the batter bowl over a larger bowl filled with ice.

  • If making a large batch, keep the batter in the fridge between batches.

2. Don’t Overmix the Batter

Unlike other batters, tempura should be lumpy. Stir gently with chopsticks or a fork—don’t whisk! Overmixing activates gluten, making the batter thick and heavy instead of light and airy. A few dry spots are okay!

3. Use the Right Frying Temperature

Maintaining the correct oil temperature (around 350°F/175°C) is essential for crispy, golden tempura.

  • If the oil is too hot, the batter will burn before the chicken cooks.

  • If it’s too cool, the tempura will absorb too much oil and turn greasy.

  • Test by dropping a bit of batter into the oil—if it sizzles and floats immediately, you’re good to go!

4. Fry in Small Batches

Avoid overcrowding the pan. Too many pieces at once will lower the oil temperature, making the tempura soggy instead of crisp. Fry in batches, allowing each piece space to cook evenly.

5. Drain Properly

After frying, place the tempura on a wire rack or paper towel-lined plate to drain excess oil. Avoid stacking the pieces while they’re hot—this traps steam and makes the coating soft instead of crispy.

Alternative Presentation Ideas

Looking for creative ways to serve Chicken Tempura? Try these ideas:

1. Chicken Tempura Rice Bowl

Serve the crispy tempura chicken over a bowl of steamed rice with a drizzle of teriyaki sauce or sweet chili sauce. Add steamed broccoli, carrots, and sesame seeds for a complete meal.

2. Chicken Tempura Sushi Rolls

Slice the cooked tempura chicken into strips and roll it into sushi rolls with avocado, cucumber, and sushi rice. Serve with wasabi and soy sauce for a unique tempura sushi experience.

3. Chicken Tempura Tacos

For a fusion twist, place crispy tempura chicken inside warm tortillas with shredded cabbage, spicy mayo, and pickled ginger. Top with fresh cilantro and lime juice for a fun Japanese-Mexican fusion dish.

Freezing and Storing Chicken Tempura

Want to make Chicken Tempura ahead of time? Here’s how to store it properly:

1. Storing Leftovers in the Fridge

Place leftover tempura on a paper towel-lined plate and cover it loosely with foil or plastic wrap. Store in the fridge for up to 2 days.

2. Reheating for Best Crispiness

Reheat tempura in an oven at 375°F (190°C) for 8–10 minutes. Avoid microwaving—it makes the batter soft and soggy.

3. Freezing for Later

  • Arrange the cooked tempura in a single layer on a baking sheet.

  • Freeze for 1 hour, then transfer to a sealed freezer bag.

  • Reheat from frozen at 375°F (190°C) for 15 minutes until crispy.

Healthier Twist Ideas

Want a lighter version of Chicken Tempura? Try these swaps:

  1. Air-Fried Tempura – Instead of deep-frying, spray the battered chicken with oil and air-fry at 400°F (200°C) for 12–15 minutes, flipping halfway.

  2. Whole Wheat Flour Batter – Swap half of the all-purpose flour with whole wheat flour for extra fiber.

  3. Baking Instead of Frying – Place battered chicken on a parchment-lined baking sheet and bake at 425°F (220°C) for 20 minutes, flipping once.

Serving Suggestions for Events

1. Family Dinner Night

Serve Chicken Tempura with steamed rice, miso soup, and a side of edamame for a traditional Japanese-inspired meal.

2. Party Appetizer Platter

Arrange tempura chicken on a large platter with different dipping sauces like spicy mayo, honey mustard, and soy sauce. Garnish with green onions and sesame seeds for a restaurant-style touch.

3. Kids’ Lunchbox Favorite

Pack tempura chicken strips in a bento box with sliced cucumbers, cherry tomatoes, and a small cup of dipping sauce for an easy, kid-friendly meal.

Frequently Asked Questions (FAQs)

1. Can I use chicken thighs instead of chicken breast?

Yes! Chicken thighs are juicier and more flavorful, but they take slightly longer to cook.

2. Can I use sparkling water instead of ice water?

Yes! Sparkling water adds extra air bubbles, making the batter even lighter and crispier.

3. What’s the best way to keep tempura crispy?

Serve immediately, and don’t cover it with foil—it traps steam and makes it soggy.

Conclusion

Chicken Tempura is crispy, light, and incredibly delicious. Whether you’re serving it as a main dish, an appetizer, or a fun party snack, it’s guaranteed to be a hit. Try it today and enjoy a homemade take on this classic Japanese favorite!

Print
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Chicken Tempura

  • Author: Louise
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts, cut into thin strips
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder (optional)

For the Tempura Batter:

  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup ice-cold water
  • 1 egg yolk

For Frying:

  • 2 cups vegetable oil (or any neutral oil like canola or sunflower)

For the Dipping Sauce:

  • ¼ cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or sugar
  • ½ teaspoon grated ginger
  • ½ teaspoon sesame oil

Instructions

Step 1: Prepare the Chicken

  1. Slice the chicken breasts into thin strips (about ½-inch wide) for even cooking.

  2. Season the chicken with salt, pepper, and garlic powder (if using). Set aside.

Step 2: Make the Tempura Batter

  1. In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.

  2. In a separate small bowl, lightly beat the egg yolk and mix it with ice-cold water.

  3. Pour the wet ingredients into the dry ingredients, stirring gently with chopsticks or a fork. Do not overmix—it’s okay if the batter is slightly lumpy.

Step 3: Heat the Oil

  1. In a deep pan or wok, heat vegetable oil to 350°F (175°C). Use a kitchen thermometer to maintain the correct temperature.

Step 4: Coat and Fry the Chicken

  1. Dip each chicken strip into the tempura batter, ensuring it’s fully coated.

  2. Carefully lower the battered chicken into the hot oil. Fry in batches to avoid overcrowding.

  3. Cook for 3–4 minutes, flipping occasionally, until golden brown and crispy.

  4. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Make the Dipping Sauce

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, ginger, and sesame oil.

  2. Serve the sauce alongside the crispy chicken tempura.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Calories: 320
  • Sugar: 1g
  • Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 25g

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