Tempura fried chicken is one of those dishes that instantly reminds me of my love for crispy, light, and flavorful fried foods. Unlike traditional fried chicken with a thicker, crunchier coating, tempura batter creates a delicate, airy crunch that makes every bite irresistible. It’s not overly greasy, and the crispiness lasts longer than regular breaded fried chicken.
The first time I made tempura fried chicken, I wasn’t sure if it would turn out as good as the kind I had at a Japanese restaurant. I had always associated tempura with shrimp and vegetables, but after trying chicken, I was hooked. The batter is straightforward to make, and it fries up beautifully without feeling heavy. Now, it’s one of my favorite ways to make fried chicken when I want something crispy but not overly filling.
| Servings | Total |
| 6 | 35mins |
Where Did You Learn This Recipe?
I first learned about tempura from a Japanese restaurant where I ordered tempura shrimp and vegetables. The light, crispy texture was so different from what I was used to with regular fried foods. After some experimenting at home, I tried making tempura chicken, and it quickly became one of my favorite ways to fry chicken.
I researched different tempura batter techniques, watched cooking videos from Japanese chefs, and tweaked the recipe to get the perfect balance of crispiness and lightness. Now, I have a version that I use regularly, and it never fails to impress my family and friends.
Why Tempura Fried Chicken?
Tempura fried chicken is perfect when you want something crispy but not too heavy. Here’s why I love this recipe:
- Light and Crispy: The tempura batter creates a delicate crunch without feeling greasy.
- Quick and Easy: Unlike traditional fried chicken, tempura doesn’t require marinating or a thick breading process.
- Versatile: You can serve it as a main dish, as a side, or even in a bento box.
- Great for Dipping: The light coating pairs perfectly with dipping sauces like soy sauce, spicy mayo, or ponzu.
What Is Tempura Fried Chicken Made Of?
Tempura fried chicken has a few simple ingredients that create a light and crispy texture:
- Chicken: Boneless, skinless thighs or breasts cut into bite-sized pieces.
- Tempura Batter: A mix of flour, cornstarch, egg, and cold water (or sparkling water) for an airy coating.
- Frying Oil: A neutral oil like vegetable or canola oil.
- Seasonings: Light salt and pepper to enhance the flavor.
What to Have with Tempura Fried Chicken
Tempura fried chicken pairs well with a variety of sides and dipping sauces. Here are some ideas:
- Steamed Rice: A simple and classic pairing.
- Miso Soup: A light soup balances the crispy texture.
- Japanese Mayo (Kewpie) or Spicy Mayo: Great for dipping.
- Ponzu Sauce: A citrusy soy sauce that adds a refreshing contrast.
- Shredded Cabbage or Salad: Adds a fresh crunch.
- Pickled Vegetables: Japanese pickles or pickled daikon provide a tangy contrast.
Is Tempura Fried Chicken Healthy?
Tempura is lighter than traditional deep-fried chicken, but it’s still fried, so it’s best enjoyed in moderation. If you want to make it a bit healthier, you can air-fry the chicken instead of deep-frying or serve it with plenty of vegetables.
Kitchen Equipment
Here’s what you’ll need to make this recipe:
- A deep frying pan or wok
- A thermometer for monitoring oil temperature
- Mixing bowls
- A whisk for mixing the batter
- A wire rack or paper towels for draining fried chicken
- Tongs or chopsticks for handling the chicken
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ tsp salt
- ¼ tsp black pepper
For the Tempura Batter:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 egg
- 1 cup ice-cold water (or sparkling water for extra crispiness)
For Frying:
- Vegetable or canola oil (enough for frying)
Optional Dipping Sauces:
- Soy sauce with a splash of lemon juice
- Spicy mayo (mix mayonnaise with sriracha)
- Ponzu sauce
Directions:
Step 1: Prepare the Chicken
- Cut the chicken into bite-sized pieces.
- Season lightly with salt and black pepper.
Step 2: Make the Tempura Batter
- In a bowl, whisk together the flour, cornstarch, and baking powder.
- In a separate bowl, lightly beat the egg. Add the ice-cold water and mix gently.
- Slowly add the flour mixture to the wet ingredients, stirring lightly. The batter should be slightly lumpy—don’t overmix.
Step 3: Heat the Oil
- In a deep frying pan or wok, heat about 2 inches of oil to 350°F (175°C).
- Test the oil by dropping in a small amount of batter—if it sizzles and floats immediately, it’s ready.
Step 4: Coat and Fry the Chicken
- Dip each piece of chicken into the tempura batter, letting the excess drip off.
- Carefully place the chicken in the hot oil, frying it in batches to avoid overcrowding.
- Fry for about 3-4 minutes per side or until golden brown and fully cooked.
- Remove and place on a wire rack or paper towels to drain excess oil.
Step 5: Serve
- Serve the chicken hot with your favorite dipping sauce. Enjoy!
Tips
- Use Ice-Cold Water: The cold temperature helps create a light, crispy texture.
- Don’t Overmix the Batter: A slightly lumpy batter is ideal for the best texture.
- Work in Small Batches: Frying too many pieces at once lowers the oil temperature and affects crispiness.
- Use Sparkling Water for Extra Crunch: The carbonation adds more air pockets for a lighter batter.
FAQs
Can I use chicken breast instead of thighs?
Yes, but thighs are juicier and more flavorful. If using breast meat, be careful not to overcook it.
Can I make tempura chicken without deep frying?
Yes! You can air-fry it at 400°F (200°C) for about 15-18 minutes, flipping halfway through.
What’s the best dipping sauce for tempura fried chicken?
Ponzu sauce, spicy mayo, or even plain soy sauce with lemon juice works great.
Can I make the batter ahead of time?
Tempura batter should be used immediately for the best texture. If it sits too long, it loses its lightness.
Conclusion
Tempura fried chicken is a light, crispy alternative to traditional fried chicken. The airy batter, tender chicken, and simple preparation make it a great dish for any occasion. Whether you’re serving it as a main meal, a side dish, or even as part of a bento box, this recipe is sure to be a favorite. Try it out and enjoy every crispy, flavorful bite!
MORE RECIPES
Homemade Tempura Fried Chicken Recipe
Equipment
- A deep frying pan or wok
- A thermometer for monitoring oil temperature
- Mixing bowls
- A whisk for mixing the batter
- A wire rack or paper towels for draining fried chicken
- Tongs or chopsticks for handling the chicken
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking powder
- 1 egg
- 1 cup ice-cold water (or sparkling water for extra crispiness)
- Vegetable or canola oil (enough for frying)
- Soy sauce with a splash of lemon juice
- Spicy mayo (mix mayonnaise with sriracha)
- Ponzu sauce
Instructions
- Cut the chicken into bite-sized pieces.
- Season lightly with salt and black pepper.
- In a bowl, whisk together the flour, cornstarch, and baking powder.
- In a separate bowl, lightly beat the egg. Add the ice-cold water and mix gently.
- Slowly add the flour mixture to the wet ingredients, stirring lightly. The batter should be slightly lumpy—don’t overmix.
- In a deep frying pan or wok, heat about 2 inches of oil to 350°F (175°C).
- Test the oil by dropping in a small amount of batter—if it sizzles and floats immediately, it’s ready.
- Dip each piece of chicken into the tempura batter, letting the excess drip off.
- Carefully place the chicken in the hot oil, frying in batches to avoid overcrowding.
- Fry for about 3-4 minutes per side, or until golden brown and fully cooked.
- Remove and place on a wire rack or paper towels to drain excess oil.
- Serve the chicken hot with your favorite dipping sauces. Enjoy!