This chicken tempura recipe combines flavorful seasoned chicken in a crispy and fluffy tempura batter. It is such a delicious dinner, and you won't believe how easy this recipe is to make. In fact, the entire thing comes together in only 20 minutes!
THE BEST CHICKEN TEMPURA
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 has more of a crunch.
And this recipe uses marinated chicken to elevate the overall flavor and take it to another new level.
Along with being insanely tasty, the tempura that coats each flavorful piece of chicken is super easy to make. And the process used in this recipe will ensure that each piece of chicken is thoroughly coated in crispy, crunchy, tender deliciousness.
Oh, and if you want the ultimate Japanese dish, make this instant pot sushi rice to go with the chicken.
Now, let's get into what we will be using to make this chicken tempura recipe.
Ok, so you will need some pretty basic ingredients to make this recipe.
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.
Anyways, here is what you'll need for the chicken:
- 1 large skinless chicken breast
- ½ tsp minced ginger
- 1 clove garlic, minced
- Freshly ground black pepper
- ¼ tsp sea salt
- 1 tbsp 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 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
So, as I mentioned earlier, the process of making this recipe is pretty simple.
All you really need to do is marinate the chicken, make the tempura batter, then combine the two and fry up your chicken tempura. It's similar the process of making this fried squash.
Now let's not waste any more time and get to it!
STEP 1: MARINATING THE CHICKEN
The first thing you will do is pound your chicken breast with a meat tenderizer to thin it out. 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 zip-loc bag or airtight container, add your marinade to it and refrigerate for 15 minutes.
While your chicken is marinating, you can make the tempura batter.
STEP 2: MAKING 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.
Then gradually add in the ⅓ cup of cold water and mix everything in the bowl until just combined and a batter has formed. Make sure you do not over mix the batter - stop mixing once a batter just forms!
STEP 3: FRYING YOUR CHICKEN
Ok, so by now, you should have your marinated chicken and tempura batter ready to go.
First, add all of your chicken pieces to the bowl of batter and thoroughly coat the chicken 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).
Then 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, and dig in!
HOW TO STORE YOUR CHICKEN TEMPURA
So, this recipe makes 2 servings - perfect for a dinner for one or two. But if you need to feed the whole family, you can easily double or triple this recipe!
Then if you have some leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
And to reheat your tempura, preheat your oven to 425°F and spread the pieces out on a baking sheet lined with parchment paper.
Then bake for 3 minutes, turn your chicken pieces over, and bake for about another 3 minutes.
Or you could also reheat in the air fryer at 350°F. Just make sure there is space between each piece of chicken and fry for 3 minutes, then flip and fry for another 3 minutes.
WRAPPING IT ALL UP
That is how you make the most delicious tempura chicken right in your kitchen.
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 has all the authentic Japanese chicken flavors, and the tempura is so crispy, crunchy, and fluffy.
It seriously is a combination that you just can't get with any other recipe, and everyone who tries this always loves it.
Well, I hope you enjoy this chicken tempura as much as I do. 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
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
Chicken Tempura With The Best Tempura Batter
This chicken tempura combines flavorful seasoned chicken in a crispy and fluffy tempura batter. It is such a delicious dinner, and you won't believe how easy this recipe is to make. Plus, the entire thing takes only 20 minutes!
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
- Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.
- Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter.
- Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well.
- Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.
- Gradually add in the ⅓ cup cold water and mix everything until just combined and a batter forms.
- Add the chicken pieces to the bowl a few at a time and coat well with the batter.
- Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).
- Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.
The scale up function does not change the gram measurements.
- Serving Size: 1 serving
- Calories: 287
- Fat: 3.5
- Carbohydrates: 37.5
- Fiber: 0.5
- Protein: 24.5
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