It is 6pm and you are tired. Dinner needs to happen fast. This crispy chicken tempura is the answer to your busy night.
It is light, airy, and much fresher than takeout. Your family will love the golden crunch. It feels like a special treat for a simple summer evening.
Why This Recipe Is a Winner
This recipe is a total game-changer for your rotation. It is ready in 30 minutes from start to finish. You likely have most of these ingredients in your pantry already.
It is the perfect kid-approved meal for picky eaters. The batter is thin and delicate, not heavy or greasy. You get a restaurant-quality meal without the high price tag.
Simple Method
Making tempura might seem scary, but it is actually very simple. The secret is keeping everything very cold. This creates that light and airy texture we all love. Even if you are a beginner, you can master this fry.
Ingredients You’ll Need
Most of these items are simple pantry staples you can find easily.
- 500g chicken breast, cut into 1-inch strips
- 1 cup cake flour, chilled
- 1 cup ice-cold water
- 1 large egg yolk, chilled
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 quart vegetable oil for deep-frying
Step-by-Step
- Pat the chicken strips dry with paper towels and season with salt and white pepper.
- In a large pot or deep fryer, heat the vegetable oil to 170°C (340°F).
- In a medium bowl, lightly whisk the chilled egg yolk and ice-cold water together.
- Sift the cake flour and cornstarch into the egg mixture.
- Using chopsticks, mix the batter briefly; leave some lumps to ensure a light texture and do not overmix.
- Dredge each chicken strip lightly in extra flour, then dip into the tempura batter to coat thoroughly.
- Carefully lower the chicken into the hot oil in batches, avoiding overcrowding the pot.
- Fry for 3 to 4 minutes until the coating is crisp and light golden and the chicken is cooked through.
- Remove the chicken with a slotted spoon or spider and drain on a wire rack or paper towels.
- Serve immediately with tentsuyu dipping sauce or sea salt.
Best Ways to Enjoy It
Serve these golden strips while they are still steaming hot. They are perfect for dipping into a savory soy-based sauce. Add a side of fluffy white rice and steamed broccoli.
For a fun family dinner, put the sauces in the middle. Let everyone dip and crunch together. It makes a simple weeknight feel like a small celebration.
Storage & Reheating
Tempura is always best eaten right away to keep its crunch. If you have leftovers, keep them in the fridge for two days. They will stay fresh and crunchy if you reheat them properly. Use an air fryer at 350°F for 3-4 minutes. Avoid the microwave, as it will make the batter soft.
Tips for Best Results
- Use ice-cold water to prevent the batter from absorbing too much oil.
- Keep your egg yolk and flour in the fridge until the last second.
- Whatever you do, don’t overmix the batter or it will get tough.
- Leave those tiny lumps in the batter for extra texture.
- Fry in small batches so the oil temperature stays consistent.
- Pat your chicken very dry so the flour sticks better.
- For a summer twist, fry up some zucchini slices alongside the chicken.
Easy Flavor Ideas
- Add a pinch of garlic powder to the flour for extra flavor.
- Swap for seasonal vegetables like sweet potato or bell peppers.
- Use gluten-free all-purpose flour for a wheat-free option.
- Sprinkle with spicy togarashi for a little bit of heat.
Common Questions
Why do I need to use ice water?
The cold temperature prevents the gluten from developing in the flour. This is what makes the tempura light and shattering-crisp rather than bread-like.
Can I use regular all-purpose flour?
You can, but cake flour is better because it has less protein. This results in a much lighter and crispier coating for your chicken.
How do I know the oil is hot enough?
Drop a tiny bit of batter into the oil. If it sinks halfway and then pops right back up, you are ready to fry.
I hope this crispy chicken tempura brings a little bit of joy to your kitchen tonight. It is such a fun way to change up your standard dinner routine. Happy cooking!
— Lidia
Chicken Tempura
Ingredients
- 500 g chicken breast, cut into 1-inch strips
- 1 cup cake flour, chilled
- 1 cup ice -cold water
- 1 large egg yolk, chilled
- 2 tablespoons cornstarc h
- 1/2 teaspoon sal t
- 1/4 teaspoon white pepper
- 1 quart vegetable oil for deep-frying
Instructions
- Pat the chicken strips dry with paper towels and season with salt and white pepper.
- In a large pot or deep fryer, heat the vegetable oil to 170°C (340°F).
- In a medium bowl, lightly whisk the chilled egg yolk and ice-cold water together.
- Sift the cake flour and cornstarch into the egg mixture.
- Using chopsticks, mix the batter briefly; leave some lumps to ensure a light texture and do not overmix.
- Dredge each chicken strip lightly in extra flour, then dip into the tempura batter to coat thoroughly.
- Carefully lower the chicken into the hot oil in batches, avoiding overcrowding the pot.
- Fry for 3 to 4 minutes until the coating is crisp and light golden and the chicken is cooked through.
- Remove the chicken with a slotted spoon or spider and drain on a wire rack or paper towels.
- Serve immediately with tentsuyu dipping sauce or sea salt.
