Chicken Tempura

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This tempura chicken recipe is light, crispy, and easy to make. This delicious authentic recipe for Japanese tempura chicken. Thin strips of chicken coated in a simple cornstarch batter fried to golden brown perfection. This easy chicken tempura can be served as a delicious appetizer or as a part of a satisfying Japanese meal.

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Why You Should Make This Recipe

Just like the authentic restaurant tempura but at home!
Crispy and delicious, these tender strips of chicken make a perfect appetizer or entree.
Shallow fried chicken uses less oil than deep frying making it a healthier and less messy option.

What is Tempura Chicken?

Tempura is a classic Japanese recipe usually made from chicken, seafood, or vegetables battered in a light airy cornstarch and flour batter and shallow fried in hot oil until the outside is a crispy golden brown and the center is juicy and tender.

Tempura is often served as a starter for meals with a sweet and savory dipping sauce such as sushi, or and an easy entree alongside salad, roast vegetables, or fried rice.

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Tempura Variations

This technique can be used to make all different kinds of tempura from vegetables to seafood. Some common vegetable used to make tempura are:

Sweet potato
Carrot
Bell pepper
Broccoli
Eggplant
Green beans
Pumpkin
Mushroom

Tempura can also be made from different meat or seafood such as:

Beef
Shrimp
Soft shell crab
Whitefish
Scallops
Calamari

What to Serve With Tempura Chicken

Chicken tempura can be served as a side dish, main, or appetizer.

To serve as a starter or appetizer, tempura is often accompanied by a savory dipping sauce and grated daikon radish. Tempura can also be used as a part of larger meals like sushi, poke bowls, or as a protein packed topping for salads.

Tips for making Crispy Tempura

Be gentle when mixing the batter to keep it light and airy, overmixing will deflate the soda leading to a flat denser batter.
Use a fresh, cold batter when making tempura – working with a cold batter will help it cling to the chicken and making the batter fresh right before frying will keep gluten from forming in the batter and lead to a lighter crispy tempura.
Make sure the chicken is evenly sliced into nice strips. This will prevent uneven cooking keeping the chicken juicy and tender.

How to Store Leftovers

Allow leftovers to cool completely to room temperature. Store sealed in an airtight container with a paper towel to collect the oil that drains off the tempura. Leftovers will keep in the fridge for up to 5 days, or in the freezer for up to 2 months.

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Tempura FAQs

Where is tempura chicken from?

Tempura originates in Japanese cuisine and can now be found all over the world in Japanese sushi restaurants. Often served as an appetizer with dipping sauce.

How to know when the chicken is done?

Cut the chicken into even slices so they all cook at the same time. Slice open a test piece of chicken so you can make sure that it’s cooked properly all the way through.

Can you air fryer tempura chicken?

YES! An airfryer will make delicious crispy tempura although it may not be as light and airy as shallow fried tempura.

Is tempura gluten free?

This tempura recipe is not gluten free. However if you are sensitive to gluten you can use more cornstarch and use your preferred gluten free flour.

Can you freeze leftover chicken?

Leftover tempura chicken can be frozen sealed in an airtight container for up to 2 months.

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Chicken Tempura

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

This tempura chicken recipe is light, crispy, and easy to make. This delicious authentic recipe for Japanese tempura chicken. Thin strips of chicken coated in a simple cornstarch batter fried to golden brown perfection.

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Ingredients

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

Batter Ingredients:

3/4 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon baking soda
1 large egg whisked
1 cup soda water seltzer/sparkling water

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Instructions

Add the sliced chicken breast, soy sauce, and pepper to a large bowl and mix to combine.
In a large shallow bowl, combine the flour, cornstarch, and baking soda. Make a well in the center, add the whisked egg and soda water.
Mix until well combined.
Add the vegetable oil to a large pot or dutch oven over medium heat.
Once the oil is hot, begin battering the chicken. Dip the strips of chicken into the batter, gently shake off the excess batter and then transfer to the hot oil.
Cook for 2-3 minutes until the batter is golden brown. Use a slotted spoon to remove the cooked chicken to a paper towel lined plate to drain.