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Light & Crispy Japanese Chicken Tempura

Light & Crispy Japanese Chicken Tempura

Light & Crispy Japanese Chicken Tempura offers tender, juicy chicken pieces enveloped in an airy, crackling tempura batter. This easy-to-make dish delivers a delicate golden crunch without heaviness, perfect for quick weeknight meals or impressing guests with authentic Japanese comfort food.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Chicken

  • Tender, boneless chicken thighs or breast, cut into bite-sized pieces
  • Salt, to taste
  • Black pepper, to taste

Tempura Batter

  • 1 large egg
  • Ice-cold water, about 3/4 cup
  • 1 cup tempura flour or all-purpose flour
  • 2 tablespoons cornstarch or potato starch

For Frying

  • Vegetable oil, enough for deep frying (about 2 inches deep)

Instructions

  1. Prepare the Chicken: Cut the chicken into evenly sized bite-sized pieces. Season lightly with salt and pepper, then pat dry with paper towels to remove excess moisture, ensuring the batter will adhere properly.
  2. Make the Tempura Batter: In a chilled bowl, lightly beat the egg. Add ice-cold water gradually, then stir in tempura flour and cornstarch without overmixing; some lumps are desirable to keep the batter light and airy.
  3. Heat the Oil: Pour vegetable oil into a deep pot or fryer to about 2 inches deep and heat it to 340°F to 350°F (170°C to 175°C). This temperature crisps the batter quickly without excessive oil absorption.
  4. Coat the Chicken: Lightly dust each piece of chicken with flour to help the batter stick. Dip the pieces carefully into the batter and allow any excess to drip off.
  5. Fry Until Golden: Place coated chicken pieces gently into hot oil in small batches. Fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
  6. Serve Immediately: For best texture and flavor, serve the tempura right away with your choice of dipping sauce.

Notes

  • Keep ingredients cold, especially the water and mixing bowl, to achieve maximum crispness in the batter.
  • Do not overmix the batter; leaving lumps helps maintain a light texture.
  • Maintain proper oil temperature by frying in small batches to avoid soggy or greasy tempura.
  • Use fresh oil whenever possible to ensure optimal taste and crispness.
  • Drain fried chicken on a wire rack or paper towels to remove excess oil and preserve crunch.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1 serving (about 4-5 pieces)
  • Calories: 300
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 18g
  • Cholesterol: 75mg

Keywords: Japanese tempura, chicken tempura, crispy fried chicken, tempura batter, light fried chicken, Japanese appetizer