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
Scale
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.
