Crispy Japanese Chicken Tempura (Printable Version)
Golden battered chicken strips with a light, crispy coating served alongside a sweet and savory dipping sauce perfect for sharing.
# What You’ll Need:
→ For the Chicken
01 - 1.1 lbs 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
# Directions:
01 - Cut the chicken breasts into thin strips, about 1/2 x 2 inches. Pat dry with paper towels and season evenly with salt and pepper.
02 - In a mixing bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined.
03 - In a separate bowl, lightly beat the egg, then mix it with the ice-cold sparkling water.
04 - Pour the wet mixture into the dry ingredients. Stir very briefly with chopsticks or a fork, leaving the batter slightly lumpy—do not overmix to maintain light texture.
05 - Heat the vegetable oil in a deep pan or fryer to 350°F.
06 - Dip the seasoned chicken strips into the batter, allowing excess to drip off.
07 - Carefully add the battered chicken to the hot oil. Fry in batches for 3–4 minutes until golden and crisp, turning once. Do not overcrowd the pan to ensure proper frying.
08 - Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and ginger in a small saucepan. Heat gently until sugar dissolves, then cool to room temperature.
10 - Serve the chicken tempura hot with the dipping sauce on the side. For a complete meal, pair with steamed rice and pickled vegetables.
# Top Tips:
01 -
- The batter stays impossibly light and shatteringly crispy for hours, not just minutes
- That dipping sauce hits every note—salty, sweet, and just enough ginger to wake up your palate
02 -
- Cold batter is non-negotiable—warm ingredients make the heavy, soggy coating you are trying to avoid
- The first batch always teaches me something about my oil temperature, so I test with a single piece first
03 -
- Keep a bowl of ice water nearby to dip your fingers in if the heat gets overwhelming while frying
- Leftovers can be revived in a 200°C oven for 5 minutes, though they are best eaten fresh