This gorgeously crispy Chicken Tempura takes just 15 minutes and is perfect for a quick appetizer or weeknight dinner.
I kept a vegan diet for the better part of a decade, and during that time I remember falling in love with vegetable tempura. It felt like such a fun way to enjoy more vegetables. Later on, when I began reincorporating chicken and seafood into my diet, one of the first things I wanted to try making at home was shrimp tempura—followed quickly by chicken tempura. This recipe captures exactly what I love about tempura: that delicate, airy crunch that feels so light it practically dissolves on the tongue.
Using just a handful of ingredients, some cold sparkling water, and hot oil, you can easily create chicken tempura that tastes better than one at a restaurant. It’s versatile, too. Serve it as an appetizer, pair it with rice and vegetables for a complete meal, or dress it up with an assortment of dipping sauces for dinner party bites. Once you get comfortable preparing tempura, you’ll likely find yourself tempura-frying everything in sight.
So, what makes tempura so uniquely appealing?
What sets tempura apart from other methods of frying is its ultra-light coating consistency. While many Western-style fry batters rely on bread crumbs or thick flour mixtures that create a heavy crust, tempura uses flour, cornstarch, baking soda, egg, and ice-cold sparkling water. The batter is mixed quickly and left slightly lumpy, which prevents excess gluten from forming and keeps the coating nice and delicate. Instead of encasing the chicken in a dense shell, tempura batter fries up thin, crisp, and airy. Another key difference is oil temperature. Tempura is typically fried hot and fast, ensuring minimal oil absorption and a clean crunch.
Rather than being eaten plain, it’s traditionally paired with dipping sauces that create a balance of flavors. A reliable choice is tentsuyu, which is an umami-filled blend of dashi, mirin, and soy sauce. For a citrusy note, ponzu makes a delicious alternative, while a simple soy sauce dip or even spicy mayo can be perfect for a more contemporary touch.
How do I store leftovers?
Chicken tempura is best enjoyed fresh right out of the fryer, when the batter is at its fluffiest and crispest. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the tempura gently in a hot oven or air fryer until crisp again. While it won’t be quite as delicate as when freshly made, it will still be delicious. I wouldn’t recommend freezing this dish.
Serving suggestions
Serve this chicken tempura alongside dishes like this quick and tasty Japanese Cucumber Salad (Sunomono) and my personal desert island dish, Japanese Pancakes (Okonomiyaki). I also love going the Japanese steakhouse route: start with a simple, fresh salad dressed with this fabulous Ginger Dressing, Air-Fryer Shishito Peppers, and a side of steamed edamame. Complete the meal with this gorgeous Hibachi Fried Rice. Don’t forget your dipping sauces for the chicken tempura! Tensuyu works beautifully and is three parts dashi, one part mirin, and one part soy sauce. Alternatively, if you’re looking for more of a kick, many people enjoy it with Spicy Mayo.
Chicken Tempura
Ingredients
- 1 pound chicken breasts
- 2 1/2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup all-purpose flour
- 5 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1 large egg lightly beaten
- 1 cup cold sparkling water
- Vegetable oil for frying
- Preferred dipping sauce optional
Instructions
-
Cut the chicken into strips and place them in a bowl. Add soy sauce, salt, and black pepper, then toss to ensure an even coating. Allow the chicken to marinate while you prepare the batter.
-
In another bowl, sift together the flour, cornstarch, and baking soda. Pour in the beaten egg and cold sparkling water, stirring gently until just combined. Do not overmix.
-
If desired, lightly dust the marinated chicken with a little extra flour to help the batter stick. Dip each piece into the batter, allowing excess to drip off.
-
Heat vegetable oil in a deep pan to 350°F. Carefully add the battered chicken in small batches. Fry for 2-3 minutes per side until the batter is crisp and the chicken is cooked through.
-
Remove and drain on paper towels. Serve with your favorite dipping sauce if desired.
Nutrition
The post Chicken Tempura appeared first on Food Faith Fitness.
