If you have a craving for something delightfully crunchy yet tender on the inside, this Crispy Chicken Tempura Recipe is going to be your new best friend in the kitchen. It’s all about achieving that perfectly light, airy batter enveloping juicy chicken bites, creating a symphony of textures and flavors that just can’t be beat. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings a deliciously addictive crunch and savory satisfaction every single time.
Ingredients You’ll Need
Gathering simple but quality ingredients is key to nailing this Crispy Chicken Tempura Recipe. Each one plays an important role—from the fluffy, crispy batter to the tender chicken that shines through with every bite.
- 1 lb boneless, skinless chicken breasts or thighs: Choose thighs for juicier results or breasts for a leaner option.
- 1 cup all-purpose flour: The base of our crispy batter, providing structure and crunch.
- 1/2 cup cornstarch: Essential for extra crispiness and lightness in the tempura coating.
- 1 teaspoon baking powder: Helps make the batter fluffy and puffy.
- 1/2 teaspoon salt: Balances the flavors and enhances the chicken’s taste.
- 1/4 teaspoon white pepper: Adds a subtle kick without overpowering the dish.
- 1 large egg: Binds dry and wet ingredients and adds richness to the batter.
- 1 cup cold sparkling water or cold water with ice cubes: The secret to making an ultra-light, crispy batter by creating bubbles in the coating.
- Vegetable oil for frying: Must be hot and fresh to achieve that perfect golden fry.
- Tempura dipping sauce (store-bought or homemade): Complements the fried chicken with savory and tangy notes.
- Chopped green onions (optional): Adds a fresh pop of color and sharpness on top.
- Sesame seeds (optional): Brings nutty flavor and attractive texture contrast.
How to Make Crispy Chicken Tempura Recipe
Step 1: Prepare the Batter
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper. This dry mix is your foundation for that signature tempura crunch.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk the egg with cold sparkling water until smooth. The coldness and bubbles in the water are crucial—they keep the batter light and airy.
Step 3: Combine Batter Mixtures
Pour the wet mixture into the dry ingredients, stirring gently just to bring it together. Remember to leave the batter slightly lumpy—overmixing will lead to a heavier, less crisp coating. If it feels too thick, add a splash more cold water.
Step 4: Heat the Oil
Heat your vegetable oil in a deep pot or fryer to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces for even cooking and maximum crunch.
Step 5: Fry the Chicken
Dip each piece of chicken fully into the batter, then gently place it in the hot oil. Fry in batches to avoid overcrowding, cooking each batch for 3-4 minutes or until golden and irresistibly crispy. Drain on paper towels to remove excess oil.
Step 6: Serve Immediately
Serve your crispy chicken tempura right away alongside a flavorful dipping sauce. The freshness of fried tempura is unbeatable when enjoyed hot and crisp.
How to Serve Crispy Chicken Tempura Recipe
Garnishes
A sprinkle of chopped green onions and sesame seeds on top of your crispy chicken tempura not only adds a visually appealing touch but also layers in fresh, nutty flavors that make each bite pop with delight.
Side Dishes
This Crispy Chicken Tempura Recipe pairs swimmingly with steamed rice, a crisp cabbage salad, or even a light miso soup. These sides balance the richness of the fried chicken while keeping the meal wholesome and satisfying.
Creative Ways to Present
Try serving your tempura on a bamboo mat with pickled ginger and a wedge of lemon for a sophisticated touch. You can also skewer the chicken pieces on decorative sticks for easy snacking at parties, or nestle them among a colorful bed of sautéed vegetables for a vibrant main plate.
Make Ahead and Storage
Storing Leftovers
If you have any leftover crispy chicken tempura, store it in an airtight container in the refrigerator. However, keep in mind that the coating will gradually lose its original crispiness.
Freezing
Tempura doesn’t freeze perfectly because the batter can get soggy upon thawing, but if needed, freeze the fried chicken pieces in a single layer on a baking sheet before transferring to freezer bags. This helps preserve their shape and texture better.
Reheating
To bring back the crispiness when reheating, pop the chicken pieces in a preheated oven or toaster oven at 375°F (190°C) for 8-10 minutes. Avoid microwaving as it makes the tempura lose its crunch.
FAQs
What makes the chicken tempura crispy?
The combination of cold sparkling water in the batter and the use of cornstarch mixed with flour creates a light, airy coating that crisps up beautifully when fried.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs tend to stay juicier and add extra flavor, making your Crispy Chicken Tempura Recipe even more delicious.
Is there a substitute for sparkling water in the batter?
Yes, you can use very cold water with ice cubes as an alternative. The key is to keep the batter cold to maintain its light texture.
How do I know when the oil is hot enough for frying?
Use a thermometer to reach around 350°F (175°C), or drop a small bit of batter into the oil—it should immediately start bubbling and rise to the surface without browning too quickly.
Can I make the dipping sauce from scratch?
Definitely! A simple sauce made with soy sauce, mirin, dashi, and a touch of sugar is classic and pairs wonderfully with the crispy chicken.
Final Thoughts
There’s nothing quite like the satisfying crunch and tender juiciness of this Crispy Chicken Tempura Recipe to brighten up any meal. I encourage you to gather these simple ingredients and dive into making it yourself—your taste buds will thank you with every crispy, golden bite. Happy frying!
Print
Crispy Chicken Tempura Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
This Chicken Tempura recipe delivers crispy, golden-battered chicken pieces perfect for a delicious appetizer or main dish. Made with a light and airy tempura batter using sparkling water, these fried chicken bites are wonderfully crunchy on the outside while juicy and tender inside. Serve them hot with traditional tempura dipping sauce and optional garnishes like chopped green onions and sesame seeds for an authentic Japanese-inspired treat.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg
- 1 cup cold sparkling water or cold water with ice cubes
For Frying
- Vegetable oil for frying
To Serve
- Tempura dipping sauce (store-bought or homemade)
- Chopped green onions (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare the dry ingredients: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper. This mix forms the base of your tempura batter, contributing to its light and crispy texture.
- Mix the wet ingredients: In a separate bowl, whisk together the egg and cold sparkling water until smooth. The cold sparkling water helps create a light, airy batter essential for tempura.
- Combine wet and dry mixtures: Pour the egg and water mixture into the dry ingredients, stirring gently to combine. The batter should be lumpy—avoid overmixing to maintain its airiness. Adjust consistency by adding a little more cold water if the batter is too thick.
- Heat the oil: In a deep pot or fryer, heat vegetable oil to 350°F (175°C). Make sure there’s enough oil to fully submerge the chicken pieces to ensure even frying.
- Batter and fry the chicken: Dip each piece of chicken into the batter, coating it evenly. Carefully place the battered chicken into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes or until the chicken is golden brown and crispy on the outside. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Serve: Serve the chicken tempura immediately with tempura dipping sauce on the side. Garnish with chopped green onions and sesame seeds if desired for extra flavor and presentation.
Notes
- Use cold sparkling water to ensure a light and crispy tempura batter.
- Do not overmix the batter; lumps are okay and help keep the texture airy.
- Maintain the oil temperature at 350°F for even frying and crispy results.
- Fry in small batches to prevent the oil temperature from dropping and avoid soggy coating.
- Serve immediately for the best texture, as tempura tends to lose crispiness when cooled.
- Chicken thighs tend to stay juicier than breasts when fried.
- You can customize the dipping sauce by mixing soy sauce, mirin, and dashi for an authentic flavor.
