If you’re looking to try a new and exciting way to enjoy fried chicken, then crispy chicken tempura is the perfect choice! This Japanese-style dish features juicy chicken pieces coated in a flavored tempura batter, making it an irresistible treat.
Unlike regular fried chicken, tempura is lighter, crispier, and incredibly delicious. Visit our YouTube channel foodbook for a detailed video, let’s dive into this perfect homemade Chicken Tempura recipe and bring restaurant-style flavors to your kitchen!
Why You’ll Love This Chicken Tempura Recipe?
- Ultra-Crispy Batter – A light tempura batter that doesn’t turn greasy.
- Quick and Easy to Make – Ready in just 30-40 minutes!
- Juicy & Flavorful Chicken – The perfect marinade keeps the chicken tender and delicious.
- A Family Favorite – Loved by both kids and adults alike!
Chicken Tempura Ingredients
For Marinating the Chicken:
1 large skinless chicken breast, cut into bite-sized pieces
½ teaspoon minced ginger
1 garlic clove, minced
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon soy sauce
For Dry Coating:
½ cup all-purpose flour (Maida)
½ teaspoon white pepper
½ teaspoon salt
For Tempura Batter:
1 large egg white
2 tablespoons all-purpose flour
1 tablespoon cornstarch
Cold water (as needed)
For Frying:
3 cups oil for deep frying
Step-by-Step Recipe of Chicken Tempura
Step 1: Marinate the Chicken
- In a large bowl, mix together ginger, garlic, sea salt, black pepper, and soy sauce.
- Add the chicken pieces to the bowl and mix well to coat them evenly.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours) to enhance the flavors.
Step 2: Prepare the Dry Coating
- In a separate bowl, mix together flour, white pepper, and salt.
- Set aside for coating the chicken before battering.
Step 3: Make the Tempura Batter
- In another bowl, whisk together egg white, flour, and cornstarch.
- Gradually add cold water, whisking continuously until a smooth, lump-free batter forms.
- The batter should be light and slightly runny, not too thick.
Step 4: Coat the Chicken
- Remove the marinated chicken from the fridge and let any excess marinade drip off.
- First, coat each chicken piece in the dry flour mixture, ensuring an even layer for crispier chicken tempura.
- Then, dip the coated chicken pieces into the tempura batter, making sure they are fully covered.
Step 5: Frying
- Heat 3 cups of oil in a deep frying pan or fryer to 350°F (180°C).
- Carefully place the battered chicken tempura pieces into the hot oil.
- Fry each piece for 3-4 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and drain excess oil on a paper towel.
Step 6: Serve & Enjoy!
- Serve hot with your favorite dipping sauce (such as sweet chili sauce or spicy mayo).
- Garnish with grated daikon radish and Japanese spice mix (Shichimi Togarashi) for an authentic touch.
Pro Tips for the Best Chicken Tempura
- Always use cold water – It helps create an ultra-light, crispy batter.
- Let the chicken marinate longer – For maximum flavor and juiciness.
- Don’t make the batter too thick – A thin, light batter results in the crispiest chicken tempura.
- Maintain the right oil temperature – Too hot, and the batter burns; too low, and the chicken absorbs too much oil.
- Don’t overcrowd the pan – Fry in small batches for the crispiest results.
Tasty Variations
- Spicy Chicken Tempura – Add a pinch of red chili powder or paprika to the tempura batter.
- Sesame Chicken Tempura – Sprinkle toasted sesame seeds on top after frying.
- Cheesy Chicken Tempura – Dip small cubes of cheese along with the chicken and fry for a gooey treat.
- Gluten-Free Chicken Tempura – Replace all-purpose flour with rice flour for a gluten-free version.
Final Thoughts
This Crispy Chicken Tempura is lighter, crunchier, and more delicious than your regular fried chicken. Whether you serve it as a snack, appetizer, or dinner, it’s guaranteed to impress everyone at the table.
Did you try this recipe? Let us know in the comments!
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