Chicken Tempura With The Best Crispy and Fluffy Tempura Batter

This chicken tempura recipe is light, crispy, and incredibly satisfying. Each piece of chicken is tender on the inside and coated in a delicate, golden tempura batter that stays crunchy long after frying. It’s restaurant-quality tempura made right at home—extra fresh and surprisingly easy to make!

Why I Love This Chicken Tempura Recipe

If you've never made tempura chicken at home, you're in for one of the best chicken recipes there is. 

This classic Japanese chicken recipe is comparable to chicken fingers, but the breading is lighter and it has more of a crunch. Plus, this recipe uses marinated chicken to elevate the overall flavor and take it to another new level.

Needless to say, this chicken tempura recipe—and all of its deliciousness—has been a hit with my entire family. Even my two-year-old has been scarfing it down and asking for seconds.

Along with being insanely tasty, the tempura that coats each flavorful piece of chicken is super easy to make.  The process used in this recipe ensures that each piece of chicken is thoroughly coated in crispy, crunchy, and tender deliciousness. My foolproof method makes perfect chicken tempura every single time!  

If you want to make the ultimate Japanese dish, consider making some instant pot sushi rice to accompany the chicken. You could even make this hibachi steak for an extra hearty meal! Now, let's get into what we'll be using to make this chicken tempura recipe.

Ingredients

So, one of my favorite things about this recipe is that it requires mostly pantry/kitchen staples. The only one you may not have on hand already is the cake flour - it makes the tempura extra crispy because it has less gluten. But you could also use all-purpose flour and the recipe will turn out - the breading just won't be as crispy.

Anyway, here is what you'll need for the chicken:

• 1 large skinless chicken breast
• ½ teaspoon minced ginger
• 1 clove garlic, minced
• Freshly ground black pepper
• ¼ teaspoon sea salt
• 1 tablespoon soy sauce

And for the tempura batter:

• 1 large egg 
• ⅓ cup cake flour 
• ⅓ cup potato starch or cornstarch 
• ⅓ cup cold water
• 3 cups of oil for frying

By the way, you can use almost all of the chicken marinade ingredients to make this chicken stir-fry. So I highly suggest putting them to good use and making that recipe next!

Also, if you have any leftover chicken, give this copycat Cheesecake Factory Thai Coconut Lime Chicken recipe a try, too. It's another really, REALLY tasty chicken recipe.

How To Make Chicken Tempura

As I mentioned earlier, the process of making this recipe is quite simple. All you really need to do is marinate the chicken, make the tempura batter, and then combine the two to fry your chicken tempura. It's similar to the process of making this fried squash. Now, let's not waste any more time and get to it!

Step 1: Marinate the Chicken

The first thing you will do is pound your chicken breast with a meat tenderizer to flatten it. Then cut your chicken into roughly 1-inch-wide and 3-inch-long strips. 

Next, put your ginger, garlic, ground pepper, salt, and soy sauce in a small bowl and give them a little mix. Then, put your chicken in a ziplock bag or an airtight container, add the marinade, and refrigerate for 15 minutes.

While your chicken is marinating, you can make the tempura batter. 

Step 2: Make the Tempura Batter

First, fill a large bowl with ice and water, and place a medium-sized bowl in it. Then add your egg into the medium bowl and whisk until the yolk and white are combined. 

Next, sift all of your cake flour and cornstarch into the bowl with the whisked egg. Gradually add the ⅓ cup of cold water and mix everything in the bowl until just combined, forming a batter. Make sure you do not over-mix the batter—stop mixing once the batter just forms!

Step 3: Fry the Chicken

Ok, so by now, you should have your marinated chicken and tempura batter ready to go. Add all your chicken pieces to the bowl of batter and thoroughly coat them in the batter. Next, add your cups of oil to a medium-sized pot (or deep fryer) and heat the oil to 350°F (180°C). 

Once your oil is heated, add 2-3 pieces of battered chicken to the pot at a time. Fry for about 2 minutes on each side until the outside is crispy. 

Serve your chicken tempura with a side of soy sauce and some shredded cabbage or anything you want, and dig in!

Expert Tips for The Best Crispy Chicken Tempura

• Keep everything cold: Tempura batter works best when the ingredients stay cold. Use ice water and even chill the bowl before mixing. This contrast between cold batter and hot oil gives the tempura its signature crispiness.
• Don’t overmix the batter: Stir the flour mixture until just combined—lumps are fine! Overmixing develops gluten, which can make the coating dense instead of airy.
• Use the right oil temperature: Keep the oil at 350°F (180°C). If it’s too hot, the coating will burn before the chicken cooks through; if it's too low, the batter absorbs oil and turns greasy.
• Fry in small batches: Only fry 2–3 pieces at a time to avoid lowering the oil temperature. This ensures even cooking and crispy results every time.
• Drain properly: Place fried tempura on a wire rack instead of paper towels to keep the coating crisp and prevent sogginess.
• Serve immediately: Tempura is best eaten fresh from the fryer when the batter is still extra crisp. Serve with dipping sauces like tempura tentsuyu, soy sauce, spicy mayo, or my remoulade sauce.

Chicken Tempura FAQS

What’s the difference between tempura and fried chicken?

Tempura uses a cold, light batter made with flour, cornstarch, and egg for a delicate crunch, while traditional fried chicken uses seasoned flour and buttermilk for a thicker, heavier crust.

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs stay extra juicy and flavorful. Just slice them into thin strips for even cooking. You'll have to fry the thighs for a few minutes longer.

Why does my tempura batter get soggy?

Your oil may not be hot enough, or you may have overcrowded the pan. Make sure to fry the chicken tempura in small batches at 350°F and let the fried chicken rest on a wire rack to stay crisp.

Can I make chicken tempura ahead of time?

Yes, you can fry the chicken a few hours in advance. Let it cool completely, then reheat it in the oven at 375°F for 8–10 minutes before serving. It’ll crisp back up without overcooking the chicken.

How do I store leftover chicken tempura?

Let the chicken tempura cool completely before storing. Place it in an airtight container lined with paper towels to absorb excess oil and moisture. Store in the refrigerator for up to 2–3 days. Avoid covering it while it’s still warm—this traps steam and makes the coating soggy.

Can I freeze chicken tempura?

Yes. To freeze, arrange cooled tempura pieces in a single layer on a baking sheet and freeze for 1 hour. Once solid, transfer to a freezer-safe bag or container with parchment paper between layers. It will keep for up to 2 months.

What’s the best way to reheat chicken tempura?

The best way to reheat tempura is in the oven or air fryer. Oven method: Preheat to 375°F (190°C), place tempura on a wire rack set over a baking sheet, and heat for 8–10 minutes or until hot and crispy. Air fryer method: Heat at 360°F (180°C) for 4–5 minutes until the coating is crisp again.
Avoid microwaving—while fast, it makes the coating soft and rubbery.

How do I keep chicken tempura crispy after frying?

Transfer freshly fried tempura to a wire rack instead of paper towels. This allows air to circulate underneath, preventing steam buildup that can soften the coating. If you’re frying in batches, keep cooked pieces warm in a 250°F oven while finishing the rest.

What’s the best dipping sauce for chicken tempura?

Classic tempura sauce (made with soy sauce, mirin, sugar, and dashi) is traditional, but spicy mayo, ponzu, or sweet chili sauce also pair really well with this crispy chicken tempura. I like dipping it in my copycat Chick-fil-A sauce—trust me, it's so good!

My Final Thoughts on This Chicken Tempura Recipe

That's how you make the most delicious tempura chicken.  I don't think you'll find a better one-two punch than this chicken marinade and the tempura batter for the chicken. The marinade features authentic Japanese chicken flavors, and the tempura is crispy, crunchy, and fluffy. What's not to love about all of that?!

It's a combination that you just can't get with any other recipe, and everyone who tries this always loves it. At least that's always the case when I serve it at my house. I hope you enjoy this chicken tempura as much as I do. As always, if you make it, leave a comment below and let me know how it turned out. I'd love to hear from you! 

More Chicken Recipes You'll Love

If you liked this recipe, I have some more chicken recipes on the blog that I think you'll enjoy too.

Try out one of these recipes next:

• Empress Chicken
• Chicken Bryan
• Spicy Southwest Salad
• Chicken Tocino
• Chicken Fricassee
• Blackened Chicken
• Instant Pot Chicken Tenders