If you’re craving a crunchy, golden delight that’s irresistibly light yet packed with flavor, this Chicken Tempura Recipe is going to be your new best friend in the kitchen. Imagine tender chicken strips dipped in a crisp tempura batter that shatters beautifully with each bite, all thanks to a perfectly balanced batter of flour, cornstarch, and sparkling soda water. It’s an easy-to-make dish that transforms simple ingredients into an extraordinary snack or meal that everyone will love.
Ingredients You’ll Need
The magic behind this Chicken Tempura Recipe lies in its simplicity. Each ingredient plays a crucial role, from creating a delicate crunch to seasoning the chicken for maximum flavor. Getting these right ensures a perfect texture and taste every time.
- Chicken breast (1 pound, sliced into strips): Opt for fresh, tender chicken for the best juicy bite.
- Soy sauce (3 tablespoons): Adds a savory, umami depth to the chicken marinade.
- Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering.
- Pepper (1/2 teaspoon): Provides a subtle kick and warmth to the seasoning.
- Vegetable oil (1 cup): Used for frying to achieve that characteristic crisp tempura coating.
- All purpose flour (3/4 cup): The foundation of the batter, lending structure to the tempura crust.
- Cornstarch (1/4 cup): Key to making the batter light and crunchy.
- Baking soda (1/4 teaspoon): Helps the batter rise and become exceptionally airy.
- Large egg (1, whisked): Binds the batter ingredients and adds richness.
- Soda water (1 cup): The secret ingredient that makes the batter bubble up delightfully crisp and light.
How to Make Chicken Tempura Recipe
Step 1: Prepare and Marinate the Chicken
Start by placing your sliced chicken breast into a mixing bowl. Pour in the soy sauce, sprinkle the salt, and pepper, then toss everything together to coat evenly. This simple marinade infuses the chicken with a savory, subtle flavor that perfectly complements the light batter.
Step 2: Make the Tempura Batter
In a separate bowl, combine the all purpose flour, cornstarch, and baking soda, mixing them well. Create a well in the center, then add the whisked egg and soda water. Gently fold these wet ingredients into the dry, just until combined—overmixing can make the batter heavy, but a few lumps are absolutely fine for that classic tempura texture.
Step 3: Heat the Oil for Frying
Pour the vegetable oil into a deep pot or saucepan and set it over medium heat. You want the oil hot enough so the batter crisps immediately on contact, but not so hot that it burns quickly; maintaining a steady temperature around 350°F (175°C) is ideal if you have a thermometer.
Step 4: Coat the Chicken in Batter
Working efficiently, dip each piece of marinated chicken into the prepared tempura batter, ensuring it’s fully covered. Shake off any excess batter to avoid clumps, which can prevent even frying and crispiness.
Step 5: Fry Until Golden and Crispy
Place a few of the battered chicken strips carefully into the hot oil. Fry them for about 2 to 3 minutes, turning occasionally, until they reach a beautiful golden color and the batter feels crisp to the touch. Remove using a slotted spoon and set on paper towels to drain away excess oil. Repeat until all the chicken pieces are cooked.
How to Serve Chicken Tempura Recipe
Garnishes
To elevate your Chicken Tempura Recipe, consider sprinkling finely chopped green onions or serving with a wedge of lemon for a fresh burst of citrus. A little sprinkle of toasted sesame seeds can add a subtle nuttiness and an extra crunch that makes each bite exciting.
Side Dishes
This crispy chicken tempura pairs wonderfully with a side of steamed jasmine rice or simple soba noodles tossed in a light soy dressing. For a healthier option, a crisp cucumber salad or steamed broccoli with a drizzle of sesame oil can balance the richness of the fried chicken perfectly.
Creative Ways to Present
Want to impress with presentation? Arrange the golden tempura chicken strips on a platter lined with parchment paper and fresh shiso leaves if you have them. Serve alongside small dipping bowls with tempura dipping sauce or a spicy mayo for guests to customize their experience. For a fun twist, serve the chicken tempura atop a fresh vegetable sushi roll or inside lettuce wraps.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken Tempura Recipe leftovers, store them in an airtight container in the refrigerator. They will keep well for up to two days, but be sure to separate layers with parchment paper to prevent the crisp coating from getting soggy.
Freezing
You can freeze cooked chicken tempura pieces by placing them in a single layer on a baking sheet to flash freeze, then transferring them to a freezer-safe container or bag. They can be stored for up to one month and make a convenient snack or meal component for busy days.
Reheating
To reheat and revive that unbeatable crisp, pop the leftover tempura in a preheated oven at 375°F (190°C) for 8-10 minutes. Avoid microwaving, as this will make the batter soggy. Using an air fryer is another fantastic option for maintaining the crunch.
FAQs
What makes chicken tempura different from regular fried chicken?
Chicken tempura is coated with a lighter, crispier batter made primarily from flour, cornstarch, and cold soda water, which creates a delicate crunch. Regular fried chicken often uses a thicker, seasoned flour coating that leads to a denser crust.
Can I use sparkling water instead of soda water in this Chicken Tempura Recipe?
Absolutely! Sparkling water and soda water work interchangeably in this recipe. The carbonation helps create bubbles in the batter, producing that signature airy tempura texture.
Is chicken breast the best cut for this tempura recipe?
Chicken breast is preferred due to its lean texture and quick cooking time, but you can also experiment with thigh meat for a juicier, more flavorful bite, just adjust frying time accordingly.
What dipping sauces work best with chicken tempura?
Traditional tempura dipping sauce (tentsuyu), soy sauce with a touch of grated ginger, or a spicy mayo are fantastic companions. You can also enjoy it with sweet chili sauce or a citrusy ponzu sauce for variety.
How do I keep the tempura batter from becoming soggy after frying?
Drain the chicken on a rack or paper towels immediately to absorb excess oil. Serving it shortly after frying ensures the crispiness lasts. Reheating in the oven or air fryer also helps restore that crunch.
Final Thoughts
There’s something so satisfying about making a dish that’s both simple and impressive, and this Chicken Tempura Recipe hits that sweet spot perfectly. Whether you’re cooking for your family or entertaining friends, this recipe delivers crispy, flavorful chicken that’s fun to make and even more fun to eat. Give it a try—you might just find it becoming your go-to snack for any craving!
Print
Chicken Tempura Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Chicken Tempura is a crispy and flavorful Japanese-style fried chicken recipe where tender chicken strips are marinated, coated in a light and airy batter, then deep-fried to golden perfection. This dish is perfect as a snack, appetizer, or main course and is known for its delicate crunch and juicy interior.
Ingredients
Chicken and Marinade
- 1 pound chicken breast (sliced into strips)
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Batter
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking soda
- 1 large egg (whisked)
- 1 cup soda water (seltzer or sparkling water)
For Frying
- 1 cup vegetable oil
Instructions
- Marinate the Chicken: In a mixing bowl, combine the chicken breast strips with soy sauce, salt, and pepper. Toss to coat evenly and let it marinate briefly to absorb the flavors.
- Prepare the Batter: In a separate bowl, mix together the all-purpose flour, cornstarch, and baking soda. Create a well in the center and add the whisked egg and soda water. Gently mix until just combined to keep the batter light and airy.
- Heat the Oil: Pour the vegetable oil into a deep pot or saucepan and heat it over medium heat until it reaches about 350°F (175°C), hot enough for frying.
- Coat and Fry the Chicken: Quickly dip each marinated chicken strip into the batter to fully coat it. Allow excess batter to drip off before carefully placing several pieces into the hot oil.
- Cook Until Golden: Fry the coated chicken pieces for 2-3 minutes or until they turn golden brown and are cooked through. Remove them with a slotted spoon and place on paper towels to drain excess oil. Repeat with remaining chicken.
Notes
- Keep the batter cold by using chilled soda water and working quickly to ensure a crispy coating.
- Maintain oil temperature between 350°F to 375°F to ensure even cooking and avoid greasy chicken.
- Serve immediately with dipping sauces like soy sauce-based dips or spicy mayo for extra flavor.
- Do not overcrowd the frying pot as it lowers the oil temperature and results in soggy chicken.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
