Make authentic Japanese chicken tempura with a crispy, fluffy exterior and juicy interior that can be prepared in under 30 minutes.
Let's be honest here. Who doesn't love fried food? From sous vide fried chicken to fried halloumi to beer battered halibut.
The thing is, there is more than one way to fry something. From pan fried to deep fried to tempura! If you've never had tempura, it creates a light yet crispy texture.
Why This Recipe Works
- Quick and easy to prepare, making it a convenient yet delicious option.
- Due to its airy crisp texture, it isn't as greasy as other fried food.
- This dish can work great as an appetizer or even a main course.
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Ingredient Notes
- Tempura batter - You can make a tempura batter using a mix of all-purpose flour, cornstarch, egg, cold club soda and salt. Ensure the batter is ice-cold for a crispy texture.
- Chicken - I like to use boneless, skinless chicken breasts and cut them into slices. You can also cut into nuggets.
- Oil - Use a neutral-flavored, high-smoke-point oil like vegetable oil or canola oil for frying. Make sure the oil is at the right temperature (around 350°F) to achieve a crisp result.
- Salt - It is important to sprinkle some salt once the chicken is fried to enhance the flavor.
- Dipping sauce - Tempura is often served with a dipping sauce called "tempura sauce" or "tentsuyu." It's typically made from dashi (Japanese stock), soy sauce, mirin (sweet rice wine), and sometimes a bit of sugar. You can also serve it with a simpler dipping sauce made from soy sauce and a touch of rice vinegar or citrus juice.
Ingredient Swaps
If you need to make substitutions for chicken tempura due to dietary restrictions or ingredient availability, some options include:
- For a gluten-free tempura batter, use a gluten-free flour or ice flour instead of all-purpose flour.
- If you don't have club soda, sparking water or even iced cold water can be used.
- Instead of chicken breasts, you can use chicken thighs.
- While vegetable oil or canola oil is commonly used for frying, you can use other oils with a high smoke point, such as peanut oil or grapeseed oil, as a substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the tempura batter ingredients in a bowl. Dip some of the chicken in the batter and let any excess drip off before adding to the oil which is at 350°F.
Fry for 2-2 minutes or until golden brown. Remove and sprinkle some salt on them. Repeat until done.
FAQs
Yes, you can bake the chicken for a healthier alternative but just keep in mind the texture will be different. Preheat the oven to 425˚F. Dip the chicken in the batter and place on a parchment-lined baking sheet. Bake for 15-20 minutes.
It is more so visual as the batter should be golden brown and crispy on all sides.
If you're unsure, you can always sacrifice one and cut in half. The juices should run clear with no pink color.
The traditional dipping sauce for tempura is called tentsuyu. You can make your own or buy at the store.
Chicken tempura is best enjoyed fresh and hot. While you can reheat it in the oven to regain some crispiness, it may not be as good as when it's freshly fried.
To reheat, place the chicken in an oven at 300°F for about 10 minutes or until warmed through. Avoid using the microwave, as it can make the tempura soggy.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Large bowl - Needed to mix together the tempura batter.
- Skillet/Dutch oven - You want something large enough to fry the sweet potatoes.
- Candy thermometer - Helps you monitor the exact temperature of the oil.
- Spider strainer - So you can remove the chicken from the oil and let the excess oil drip off.
Pro Tips/Recipe Notes
- Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
- Mix the tempura batter ingredients just until combined. Overmixing can lead to a dense batter. Speaking of, prepare the batter right before cooking.
- Fry the chicken in small batches to avoid overcrowding, which can lead to uneven frying.
- After frying, place the chicken on paper towels or a wire rack to drain excess oil.
- Sprinkle a pinch of salt or your preferred seasonings on the tempura as soon as it's out of the oil while it's still hot to enhance flavor.
Similar Recipes
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Chicken Tempura
Ingredients
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1 egg, beaten
- 1 cup ice cold club soda
- ½ teaspoon sea salt + more for seasoning
- vegetable oil for frying
- 1 lb chicken breasts, sliced into strips
- dipping sauce like Tentsuyu
Instructions
- To make the batter, mix together the flour, cornstarch, egg, club soda and salt in a bowl. The batter should be lumpy.
- Heat pot of oil at least 3" deep to 350°F.
- Dip 2-3 slices of chicken in the batter and let any excess drip back into the bowl before adding to the hot oil. Fry for 2-3 minutes or until golden brown.
- Remove with a slotted spoon or spider strainer and place on a paper towel-lined plate to absorb any excess oil. Sprinkle with salt and repeat with the remaining chicken. Serve with dipping sauce.
Notes
- Slice the sweet potatoes thinly and uniformly to ensure even cooking. Use a mandoline slicer if you have one for consistent results.
- Keep the oil temperature consistent throughout the frying process. Fluctuating temperatures can lead to uneven cooking and less crispiness. Adjust the heat as needed to maintain the desired frying temperature.
- Fry the sweet potatoes in small batches to avoid overcrowding, which can lead to uneven frying.
- After frying, place the sweet potatoes on paper towels or a wire rack to drain excess oil.
- Sprinkle a pinch of salt or your preferred seasonings on the tempura as soon as it's out of the oil while it's still hot to enhance flavor.
Rod says
So good