Chicken Tempura
If you’ve ever craved that perfectly crispy, light, and golden bite of tempura, you’re in for a treat with this Chicken Tempura recipe. Picture tender chicken pieces dipped in a crunchy, airy batter, then fried to perfection. Every bite is a crispy dream that gives way to juicy chicken—trust me, once you try this, you won’t want to go back to anything else. It’s a fun dish to make and eat, and it’s sure to wow anyone who tries it. So, grab your ingredients and get ready for a meal that’s both indulgent and incredibly satisfying!
Why You’ll Love Chicken Tempura
This isn’t just any chicken dish. Here’s why it’s going to become your new favorite:
Versatile: Whether you’re having a casual family dinner or hosting a dinner party, Chicken Tempura fits every occasion. You can dip it in a variety of sauces and serve it with different sides for endless flavor combinations.
Budget-Friendly: Using simple chicken breasts (or thighs!) and basic pantry staples, you get a restaurant-quality dish at home without breaking the bank.
Quick and Easy: This recipe is quick enough to make for a weeknight dinner, but it feels like a special treat. The frying is easy and the batter crisps up in no time.
Customizable: You can adjust the seasonings to your liking, add extra herbs to the batter, or serve it with different dipping sauces for a personalized touch.
Crowd-Pleasing: The crispy exterior and tender chicken inside are guaranteed to be a hit with everyone—from picky eaters to foodies.
Ingredients in Chicken Tempura
Here’s what you’ll need for this crispy, golden chicken tempura:
Chicken Breasts (or Thighs): The star of the dish! Cut into bite-sized pieces, they cook quickly and stay juicy on the inside while crisping up on the outside.
Flour: The main ingredient for your batter. It helps create that crisp texture.
Cornstarch: This is key for getting a super light and crispy batter that doesn’t get soggy.
Baking Powder: Adds a little lift and helps the batter puff up in the oil.
Egg: For binding the batter together and adding a bit of richness.
Cold Water: Cold water is crucial for keeping the batter light and crispy, so don’t skip this step.
Salt: For seasoning the batter and enhancing the chicken’s flavor.
Oil: Vegetable or canola oil works best for frying, as it has a neutral flavor and can withstand high temperatures.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to dive in? Here’s how you can create this crispy masterpiece:
Prepare Your Chicken: Start by cutting the chicken breasts (or thighs) into bite-sized pieces. Make sure they’re dry before dipping them into the batter. You can pat them down with paper towels to remove excess moisture.
Make the Tempura Batter: In a bowl, mix together flour, cornstarch, baking powder, and a pinch of salt. Slowly add cold water, stirring gently until you get a smooth batter. Be careful not to overmix—it’s okay if there are a few lumps. The key is to keep the batter cold and light.
Heat the Oil: Heat oil in a deep frying pan or pot over medium-high heat. To test if the oil is ready, drop a small amount of batter into it. If it floats to the surface and bubbles, you’re good to go!
Coat the Chicken: Dip each piece of chicken into the tempura batter, ensuring it’s evenly coated. Don’t overload it with batter; you want a thin, crisp layer that will fry up perfectly.
Fry the Chicken: Carefully place the battered chicken into the hot oil. Don’t overcrowd the pan—fry in batches if necessary. Cook each piece for 3-4 minutes, turning occasionally, until they’re golden brown and crispy.
Drain and Serve: Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve immediately for the best crispiness.
Serve and Enjoy: Serve your chicken tempura hot with dipping sauce like soy sauce, teriyaki sauce, or a spicy mayo. Pair it with a side of steamed rice or a fresh salad for a complete meal.
Nutrition Facts:
Servings: 4
Calories per serving: 320
(put them as notes)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Chicken Tempura
Chicken Tempura pairs wonderfully with a variety of sides. You can serve it with steamed rice, noodles, or a fresh salad to balance the richness. For dipping sauces, try a simple soy sauce, spicy mayo, or even a tangy sweet chili sauce for a bit of kick. It’s also great with some sautéed veggies on the side, like bok choy or broccoli, to add freshness and color to your plate.
Additional Tips
Here are some extra tips to get the most out of this recipe:
– Cold Batter: Make sure the batter stays cold, as this is what gives the tempura its signature light and crispy texture.
– Don’t Overcrowd the Pan: Frying the chicken in batches prevents the temperature of the oil from dropping too much, ensuring a crispy, golden result.
– Oil Temperature: Keep the oil at a consistent temperature. Too hot and the chicken will burn; too cold and the batter will soak up excess oil, making it greasy.
– Dipping Sauce Ideas: You can make a simple dipping sauce by mixing mayonnaise with a little sriracha for a spicy kick or combining soy sauce with a bit of honey for sweetness.
– Leftovers: While tempura is best served fresh, you can store leftovers in an airtight container for up to 2 days. Reheat in the oven for the best crispy texture.
FAQ’s
- Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs will work great! They’ll stay juicy and tender, and the crispy exterior will be just as delicious. - Can I make the batter ahead of time?
For the best results, make the batter right before frying. However, you can prepare the dry ingredients in advance and then add the cold water just before frying. - What should I serve with Chicken Tempura?
Chicken Tempura pairs well with steamed rice, noodles, or a simple vegetable stir-fry. You can also serve it with a fresh salad or pickled vegetables. - Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour and cornstarch for a gluten-free version of tempura. - How can I keep the chicken crispy after frying?
Serve the tempura immediately after frying to enjoy it at its crispiest. If you need to hold it for a bit, place the chicken on a wire rack to allow air circulation, preventing it from becoming soggy. - Can I use other meats or vegetables for tempura?
Absolutely! Tempura is traditionally made with seafood and vegetables like shrimp, zucchini, or sweet potatoes. You can easily swap in your favorites. - How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven to restore some of their crispiness. - Can I freeze Chicken Tempura?
It’s not recommended to freeze fried chicken tempura as it may lose its crispiness. However, you can freeze the battered chicken pieces before frying and cook them from frozen when you’re ready to fry. - Can I make the batter without eggs?
Yes, you can make egg-free tempura batter by using a mixture of cornstarch, flour, and cold water. The result will still be light and crispy. - What oil is best for frying Chicken Tempura?
Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil, for frying. These oils will allow the tempura to crisp up perfectly without imparting any unwanted flavors.
Conclusion
Chicken Tempura is a game-changer when it comes to crispy, juicy, and flavorful chicken. With its light, crunchy batter and tender chicken inside, it’s the perfect dish to serve for any occasion, whether it’s a casual dinner or a special treat. Give it a try, and I promise you’ll fall in love with the crispy goodness of this easy-to-make dish. Happy frying!
PrintChicken Tempura
Chicken Tempura is a crispy and light Japanese dish made by dipping tender chicken pieces in a delicate tempura batter and frying them to golden perfection. It’s a delicious, crunchy alternative to traditional fried chicken, often served with dipping sauces or alongside vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal
Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-sized strips
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 large egg
- 1 cup cold sparkling water (or ice water)
- Vegetable oil, for frying
- 1 tbsp sesame seeds (optional, for garnish)
- Sweet chili sauce or soy sauce (for dipping)
Instructions
- In a bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
- In another bowl, lightly beat the egg and add the cold sparkling water.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy; do not overmix.
- Heat vegetable oil in a deep frying pan or wok to 350°F (175°C).
- Dip the chicken strips into the batter, ensuring they are evenly coated, then carefully place them in the hot oil, frying in batches to avoid overcrowding.
- Fry for 3-4 minutes, or until the chicken is golden and crispy. Remove with a slotted spoon and drain on paper towels.
- Serve immediately, garnished with sesame seeds (optional) and dipping sauce on the side.
Notes
- For an even crispier texture, use very cold sparkling water when preparing the batter.
- Tempura chicken can be served with steamed rice, sautéed vegetables, or noodles.
- Try dipping the chicken in a mixture of soy sauce and wasabi for an extra kick.
Nutrition
- Serving Size: 1 piece (about 3 pieces per serving)
- Calories: 250
- Sugar: 0g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 45mg
