The BEST Chicken Tempura | EASY Authentic Recipe (2024)

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Make chicken tempura at home; crispy and fluffy outside, juicy inside. Ready in just 10 minutes, It makes a delicious and authentic Japanese recipe.

The BEST Chicken Tempura | EASY Authentic Recipe (1)

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The best chicken tempura

Want an easy to make yet delicious recipe to pair with many dishes? Then, you must try chicken tempura. This recipe has a crispy texture and delicious taste, with a tender inside and balanced flavors. All these qualities make it a perfect recipe to pair with many dishes.

What is tempura chicken?

Chicken tempura is a Japanese dish that originated in Oita region. It is made up of lightly battered chicken breast or thigh strips and served with a tempura sauce.

The outside is perfectly crispy and fluffy and the middle has the most deliciously moist and juicy chicken.

Why you’ll love this recipe

  • Simple and easy.Although this dish may look incredibly fancy, it is so easy to make and will rival any good Japanese restaurant out there.
  • Healthy.The tempura technique does not contain as much oil as deep frying does, so makes it a healthier choice.
  • Perfect texture.Crispy and light on the outside yet juicy in the middle, you’ll be obsessed with how good this chicken tastes.

What I love about this tempura chicken is just how FOOLPROOF it is to make yourself. You have the option to fry it, air fry it, or even bake it in the oven!

The BEST Chicken Tempura | EASY Authentic Recipe (2)

Ingredients needed

For the chicken

  • Chicken. Chicken tenders are preferred as they are the perfect shape for tempura. Otherwise, you can slice up chicken breast pieces.
  • Soy sauce. Just a little bit to keep the chicken extra juicy.
  • Salt and pepper.To taste.
  • Oil. To fry the tempura. Always choose oil with a high smoke point, like peanut or safflower oil.

For the batter

  • All purpose flour. Also known as plain flour or white flour. For an even crispier batter, you can use cake flour.
  • Cornstarch. Also known as cornflour, this works with the all purpose flour to provide an extra crunchy batter and lovely golden color.
  • Baking soda. Reacts with the egg and flour and provides extra stability to the batter.
  • Egg.
  • Soda water. Also known as seltzer or sparkling water,
  • Iced water. This isn’t used in the actual recipe but needed to keep the batter chilled while the chicken is being coated in it.

How to make chicken tempura?

You can make restaurant-style chicken tempura at home in just 5 simple steps:

Step 1- Make the batter

Start by adding flour, cornflour, and baking soda to a mixing bowl. Make a well in the middle, add the eggs and soda water and mix well, until combined.

Next, place the mixing bowl in a large bowl containing iced water.

Step 2- Heat the oil

Now, take a large saucepan or deep skillet and add enough oil to fill the base, around 1-2 inches deep. Place it over medium heat and to test when it is hot enough, drop a small amount of batter into it. If it remains intact, the oil is hot enough to fry.

Step 3- Coat the chicken

Next, lightly flour a plate or serving dish. Lightly dip the chicken pieces in it, followed by the batter, and shake off excess batter. Repeat the process until all the chicken is coated.

Step 4- Fry the chicken

Finally, gently place the chicken into the hot oil and cook for 3-4 minutes, flipping halfway through. Once the batter is lightly golden and firm to touch, remove them from the oil and place them on paper towels to soak up excess oil.

Serve

Tempura is best enjoyed hot, so serve it with a tempura dipping sauce and enjoy immediately.

The BEST Chicken Tempura | EASY Authentic Recipe (3)

Air fryer or oven method

Chicken tempura doesn’t just have to be deep fried: you can also make it in the air fryer and the oven. These two cooking methods are perfect if you want to cut down on the oil used and make them healthier!

Air fryer

Preheat the air fryer to 200C/400F. Add a single layer of the battered chicken onto the air fryer basket and spray them with cooking spray. Air fry for 12-14 minutes, flipping halfway through. Remove the chicken tempura and whip the basket clean. Repeat the process until all the chicken has been cooked up.

Oven

Line a large baking sheet with parchment paper and grease generously. Preheat the oven to 200C/400F. Once hot, place the chicken onto it and bake for 20-25 minutes, flipping several times throughout.

What is the difference between tempura and fried?

The difference between tempura and fried food items is their batter used for coating. The coating is made from bread crumbs, seasonings or flour for fried food. But for tempura, the batter consists of flour, cold water and a beaten egg.

Tips to make the best recipe

  • Always use iced soda water. You want the batter to be cold, as it helps stick to the chicken and doesn’t fall off during the cooking process.
  • Avoid over-mixing the batter. The ingredients should be just combined, and do not worry if there are clumps throughout, as these disperse once the chicken is frying.
  • Make the batter just before cooking. Always prepare the batter just before you intend on frying the chicken. This will ensure the batter remains crispy and fluffy.
  • Slice chicken in even pieces. If you don’t use pre-cut tenders, ensure the chicken is sliced in even thickness and length. This will allow them to be fried evenly and at the same time.

Storage info

What’s the easiest way to store leftovers? Here are the best ways to store leftovers while keeping them fresh for a long time:

  • To store:Leftovers can be stored in the refrigerator, covered, for up to five days.
  • To freeze: Place the cooked and cooled tempura in an airtight container and store it in the freezer for up to 6 months.
  • Reheating:Either reheat tempura in a non-stick pan or in the air fryer/oven. Do not microwave them as they will be soggy.
The BEST Chicken Tempura | EASY Authentic Recipe (4)

More Japanese recipes to try

  • Beef negimaki
  • Harumaki
  • Kani salad
  • Yakitori
  • Chicken katsu

Frequently Asked Questions

Why is tempura not crispy?

If you let the batter sit for too long, gluten forms. Once you fry it, it becomes thick and gluggy and will not be crispy. To prevent this from happening, ALWAYS make your batter just before you fry the tempura.

Is tempura healthier than normal batter?

Tempura is also deep-fried like a traditional batter, so it’s not the healthiest of options. But comparatively, it’s a healthier option because it uses less oil.

Is this gluten free?

If you use a gluten free all purpose flour for the batter, this recipe is suitable for celiacs.

The BEST Chicken Tempura | EASY Authentic Recipe (5)

Chicken Tempura | EASY Authentic Recipe

5 from 162 votes

Make chicken tempura at home; crispy and fluffy outside, juicy inside. Ready in just 10 minutes, It makes a delicious and authentic Japanese recipe.

Servings: 4 servings

Prep: 1 minute min

Cook: 4 minutes mins

Total: 5 minutes mins

Rate This Recipe

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Ingredients

For the chicken

  • 1 lb chicken breast sliced into strips
  • 3 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup vegetable oil

For the batter

Instructions

  • In a mixing bowl, add the chicken breast, soy sauce, salt and pepper.

  • In a separate bowl, add the flour, cornstarch, and baking soda and mix well. Make a well in the center and add the egg and soda water. Gently mix until combined.

  • Add the oil to a deep pot or saucepan and place it over medium heat.

  • Moving quickly, dip the chicken in the batter until fully coated. Shake off excess batter.

  • Place several chicken pieces in the hot oil and fry for 2-3 minutes until golden. Remove the cooked chicken and place them on a paper towel to soak up excess oil. Repeat the process until all the chicken is cooked.

Notes

Air fryer and oven instructions in the body of the post.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled tempura in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Either reheat tempura in a non-stick pan or in the air fryer/oven. Do not microwave them as they will be soggy.

Nutrition

Serving: 1servingCalories: 272kcalCarbohydrates: 24gProtein: 30gFat: 10gSodium: 1276mgPotassium: 495mgFiber: 1gVitamin A: 103IUVitamin C: 1mgCalcium: 23mgIron: 2mgNET CARBS: 23g

Course: Main Course

Cuisine: Japanese

Author: Arman Liew

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

The BEST Chicken Tempura | EASY Authentic Recipe (2024)

FAQs

Why is tempura batter so crispy? ›

Cooks use ice water over room temperature because the ice slows the formation of gluten during the cooking process. This allows for a crispier cook while not allowing the batter to absorb the oils in the frying pan during the cooking process.

What is chicken tempura made of? ›

As straightforward as the name implies, chicken tempura is tempura-style fried chicken. Chicken breast or thigh is cut into strips, marinated in soy sauce, garlic, and ginger mixture, coated in tempura batter, and deep-fried. The main difference between chicken tempura and regular tempura is the dipping sauce.

How do you keep tempura crispy for a long time? ›

Setting the fried tempura on a rack will keep it crisp and it'll keep nicely hot in the oven while you cook the rest of the food. You can also prepare the tempura in advance (or keep leftovers) by letting it cool completely on the rack, then storing it in an airtight container in the fridge.

What's the best flour for tempura batter? ›

Most tempura batter is made with wheat flour. Cake flour has a lower protein content and therefore less gluten than all-purpose flour, making it a better choice for tempura—but both options will work. Rice flour is a gluten-free alternative to wheat flour that still yields a crispy coating.

What is the formula for tempura batter? ›

Before mixing, remember that the appropriate ratio of flour to egg and water (flour: egg + water) is 1:1. That means that the liquid should be just as large as the solid for the mixture to work. Also, make sure you have prepared all the tempura ingredients (fish, vegetables, hot oil, etc.)

What is traditional tempura made of? ›

A simple and traditional tempura batter is typically made of ice water, flour, and egg yolks. Variants of tempura batter are sometimes made with soda water, baking soda, cornstarch, potato starch, or rice flour to enhance the crispy texture.

What meat is good for tempura? ›

Tempura is a very versatile dish that can be made with seafood, chicken, or beef and any of your favorite vegetables. This recipe is done with king prawns, broccoli, mushrooms and red peppers, but among my favorite is chicken, zucchini, green beans, carrots and sweet potatoes."

Is tempura healthier than fried? ›

While vegetable tempura may seem like a relatively healthy choice, the American Heart Association advises that it's best to avoid fried foods because they are higher in calories and fat than vegetables that are roasted, broiled or stir-fried.

What is the best oil for tempura? ›

Most tempura restaurants use untoasted sesame oil or their own special blend of oil. At home, you can also use a neutral-flavored oil such as vegetable or rice bran oil or canola oil, and simply add a touch of sesame oil for a deliciously nutty aroma.

Why add ice to tempura batter? ›

Regardless of whether you decide to use a flour mix or to create your own batter, the key to nailing the perfect tempura batter is to use icy cold water. This slows down the formation of gluten to prevent the crust from absorbing too much oil and turning your tempura into heavy, fried food.

How to make tempura not soggy? ›

The frying

Do not overcrowd the pan – cook the tempura in small batches, and make sure the oil comes back up to temperature before adding another batch, because cooking it at too low a heat will lead to oily, soggy results.

How do you make tempura not soggy? ›

The frying

Do not overcrowd the pan – cook the tempura in small batches, and make sure the oil comes back up to temperature before adding another batch, because cooking it at too low a heat will lead to oily, soggy results.

Why is my tempura batter not browning? ›

This can easily be caused if your ingredients are not at room temperature when you fry them, which is especially important given that you need your batter to be ice cold (more on this later).

How do you get tempura batter to stick? ›

Lightly coat each piece in cake flour, Wondra flour, or all-purpose flour before dipping them into the tempura batter. This allows the batter to adhere better. Once coated, dip your vegetables or proteins into the batter gently.

Why do you put vodka in tempura batter? ›

Because vodka is more volatile than water, it evaporates more quickly, which dries out the batter faster and more violently. That creates larger bubbles and even more surface area, in turn resulting in a much crispier crust.

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