Japanese Chicken Tempura (Printable)
Golden battered chicken strips with a light, crispy coating and tangy dipping sauce
# What You'll Need:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken breasts
02 - 1/2 tsp salt
03 - 1/4 tsp ground black pepper
→ For the Tempura Batter
04 - 1 cup all-purpose flour
05 - 1/4 cup cornstarch
06 - 1 large egg
07 - 3/4 cup ice-cold sparkling water
08 - 1/2 tsp baking powder
→ For Frying
09 - 4 cups vegetable oil for deep frying
→ For the Dipping Sauce
10 - 1/4 cup soy sauce
11 - 1/4 cup mirin
12 - 1 tbsp rice vinegar
13 - 1 tbsp sugar
14 - 1 tsp grated fresh ginger
# How-To Steps:
01 - Cut chicken breasts into thin strips measuring 1/2 x 2 inches. Pat thoroughly dry with paper towels and season evenly with salt and pepper.
02 - In a mixing bowl, whisk together flour, cornstarch, and baking powder until well combined.
03 - Lightly beat the egg in a separate bowl, then incorporate ice-cold sparkling water.
04 - Pour wet mixture into dry ingredients. Stir briefly with chopsticks or fork, leaving batter slightly lumpy—avoid overmixing for optimal crispiness.
05 - Heat vegetable oil in deep pan or fryer to 350°F.
06 - Dip seasoned chicken strips into batter, allowing excess to drip off, then carefully place into hot oil.
07 - Fry in batches for 3–4 minutes until golden brown and crispy, turning once halfway through. Avoid overcrowding the pan to maintain proper oil temperature.
08 - Transfer cooked chicken to wire rack or paper towel-lined plate to drain excess oil.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and ginger in small saucepan. Heat gently until sugar fully dissolves, then cool to room temperature.
10 - Serve chicken tempura immediately while hot and crispy, accompanied by dipping sauce on the side.
# Expert Suggestions:
01 -
- The batter stays impossibly light thanks to sparkling water creating tiny air bubbles
- You probably have everything in your pantry right now
- That first crunch when you bite into still-steaming chicken is pure magic
02 -
- Overworking the batter makes it chewy instead of crispy
- Crowding the pan drops the oil temperature and turns everything soggy
- Letting the battered chicken sit too long before frying loses those precious bubbles
03 -
- Use a candy thermometer or instant read thermometer to monitor oil temperature
- Stir the batter with chopsticks to minimize gluten development