Easy Chicken Tempura Recipe
This chicken tempura is my crispy little weekend miracle — light, airy batter that shatters when you bite it, tender chicken inside, and that ridiculous, addictive dipping sauce that makes everyone hover near the stove. It’s not fussy, but it looks like you tried, which is my favorite kind of dinner.
My kid calls this “fancy chicken” and my husband will cancel plans for it. True story: once I accidentally left the batter in the fridge for a few hours (too cold!) and it refused to crisp. I rescued it by letting the batter warm briefly and adding a splash of club soda — tiny miracle. Now it’s a staple for movie night, last-minute guests, and the kind of weeknight when everyone deserves deep-fried comfort.
Why You’ll Love This Easy Chicken Tempura Recipe
– It’s shockingly quick for something that looks restaurant-level impressive.
– The batter is light, not gummy — once you learn the trick it’s foolproof.
– Makes fantastic leftovers (if anything is left), and the dipping sauce could be my last meal.
– Kid-approved: my picky eater willingly eats veggies when they’re tempura-d.
Kitchen Talk
I always forget how loud oil is until I start frying — it sounds like popcorn and chaos. There was that one time I tried to multitask, forgot the thermometer, and nearly overcooked everything. Since then I keep a little bowl of cold water and an extra wire rack handy to test oil temp and drain fried pieces. Also: don’t fight the lumps in the batter; a few are fine (and kinda charming). If you want crunch, add a little cornstarch or seltzer; if you want fluff, keep the batter cold and don’t overmix.
I made this chicken tempura last night and honestly, it's a game-changer—the batter comes out incredibly crispy while the chicken stays juicy inside, and it's so much easier than I expected. My family devoured it in minutes, and I loved that I could whip it up on a weeknight without any fussy techniques or hard-to-find ingredients. Definitely my new go-to recipe when I want something that feels fancy but doesn't require a ton of effort!
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Shopping Tips
– Protein: Choose boneless, skinless chicken thighs for juiciness or breasts if you like lean; slice evenly for even frying.
– Eggs: Use a fresh egg — it helps emulsify the batter. If you’re out, a tiny extra splash of seltzer can help.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is fine; mixing in a little cornstarch makes the crust lighter and crispier.
– Fats & Oils: Pick a neutral, high-smoke oil like vegetable, canola, or peanut if no allergies — it keeps the flavor clean and fries at higher temps.
– Vegetables: If you’re tempura-ing veggies, choose firm ones (sweet potato, green beans, broccoli) and dry them well before battering.
Prep Ahead Ideas
– Slice the chicken and pat dry the day before; store in a shallow container covered in the fridge so it’s ready to dredge.
– Mix the dry batter ingredients (flour + cornstarch + salt) into a jar and stash in the pantry — saves time and dishes.
– Make the dipping sauce a day ahead; flavors meld and it actually tastes better after a few hours. Store in a small airtight jar.
– Keep a wire rack and baking sheet ready on the counter to drain fried pieces; no paper towels pools of oil.
Time-Saving Tricks
– Use a thermometer so you hit the oil temp fast and don’t stand there guessing.
– Prep veggies (trim, slice) while the oil heats — multitask like a slightly panicked champ.
– Frozen pre-cut veggies can save tons of time; just thaw and pat dry thoroughly.
– If short on time, shallow-fry instead of deep-fry: less oil, still tasty, just work in small batches.
Common Mistakes
– Batter too warm = greasy, heavy crust. I once mixed batter on the counter in July and it flopped; always use cold water/ice-cold soda.
– Overcrowding the pan — I crammed too many in once and everything steamed. Fry in small batches for crispness.
– Not drying protein/veggies — wet food spits and ruins the batter. Pat everything bone-dry.
– Oil too hot = burned outside, raw inside; oil too cool = soggy. Keep it steady and test with a scrap first.
What to Serve It With
– Steamed rice or sticky rice and a pile of quick pickled cucumbers.
– A simple green salad with ginger-sesame dressing for brightness.
– Miso soup or a light noodle bowl to make it a full meal.
– Quick slaw with rice vinegar and a pinch of sugar for crunchy contrast.
Tips & Mistakes
– Keep the batter cold: chill bowl or add ice cubes in your water cup and remove before mixing.
– Salt immediately after frying — it sticks better when the crust is hot.
– Don’t overmix batter; a few lumps are fine.
– If oil smokes, lower the heat and start a fresh batch of oil; burnt oil ruins flavor.
Storage Tips
Leftovers? Cool completely, then store in an airtight container in the fridge for up to 2 days. Re-crisp in a hot oven or air fryer — stovetop or microwave makes it soggy. Cold tempura is fine for breakfast if you’re weird like me — dip it in soy sauce and call it brunch. No shame.
Variations and Substitutions
– Swap chicken for shrimp, firm fish, or tofu — adjust frying time for thickness.
– Use sparkling water or club soda in the batter for extra lift; beer works too if you want flavor.
– Gluten-free? Try a 50/50 mix of rice flour and cornstarch for a crisp, lighter crust.
– Soy sauce ↔ tamari if you need gluten-free in the dipping sauce; honey can replace a touch of sugar if needed.
Frequently Asked Questions
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Easy Chicken Tempura Recipe
Ingredients
Main Ingredients
- 1.25 lb boneless skinless chicken breasts, cut into thin strips
- 0.5 tsp black pepper
- 0.75 tsp fine salt
- 0.5 tsp garlic powder optional
- 1 cup all-purpose flour for the batter
- 0.5 cup cornstarch for the batter
- 0.5 tsp baking powder
- 1 large egg
- 1 cup ice-cold club soda keep very cold
- 0.5 cup all-purpose flour for dusting the chicken
- 4 cup vegetable oil for deep frying
- 0.25 cup soy sauce for dipping
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 0.5 tsp fresh ginger, finely grated
Instructions
Preparation Steps
- Chill the club soda and place a mixing bowl in the freezer for 5 minutes.
- Slice chicken into thin strips. Pat dry, then season with salt, pepper, and garlic powder.
- Heat oil in a deep pot to 350°F over medium heat. Set a rack over a sheet pan.
- Whisk soy sauce, mirin, rice vinegar, sugar, and ginger in a small bowl. Set aside.
- Whisk flour, cornstarch, and baking powder in the chilled bowl.
- Beat the egg lightly, then stir it into the club soda. Pour into dry ingredients and mix briefly. Leave lumpy.
- Dust chicken lightly with the extra flour, shaking off excess.
- Dip floured chicken into the cold batter, letting excess drip back into the bowl.
- Fry chicken in batches for 3–4 minutes until pale golden and cooked through. Avoid crowding.
- Drain on the rack and season with a pinch of salt. Serve hot with the dipping sauce.
Notes
Featured Comments
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“New favorite here — absolutely loved. bite-sized was spot on.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“This crispy recipe was will make again — the shareable really stands out. Thanks!”
“New favorite here — absolutely loved. bite-sized was spot on.”
“Made this last night and it was family favorite. Loved how the bite-sized came together.”
“Made this last night and it was so flavorful. Loved how the shareable came together.”
“This flavorful recipe was so flavorful — the crispy really stands out. Thanks!”
“New favorite here — absolutely loved. flavorful was spot on.”
“This crispy recipe was turned out amazing — the flavorful really stands out. Thanks!”
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