Homemade Tempura Fried Chicken Recipe
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, which has 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 incredibly simple 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.
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!