Crispy Golden Chicken Tempura (Printable)
Golden battered chicken with signature Japanese-style crunch and tangy ginger dipping sauce
# What You'll Need:
→ For the Chicken
01 - 1.1 lb 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
# How-To Steps:
01 - Cut chicken breasts into thin strips measuring approximately 1/2 x 2 inches. Pat thoroughly dry with paper towels and season evenly with salt and pepper.
02 - In a mixing bowl, whisk together all-purpose flour, cornstarch, and baking powder until well combined.
03 - Lightly beat the egg in a separate bowl, then incorporate the ice-cold sparkling water.
04 - Pour the wet mixture into the dry ingredients. Stir briefly with chopsticks or a fork, leaving the batter slightly lumpy—avoid overmixing to maintain light texture.
05 - Heat vegetable oil in a deep pan or fryer to 350°F.
06 - Dip seasoned chicken strips into the batter, allowing excess to drip off.
07 - Carefully add battered chicken to hot oil in batches. Fry for 3-4 minutes until golden brown and crispy, turning once during cooking. Avoid overcrowding the pan.
08 - Transfer cooked chicken to a wire rack or paper towels to drain excess oil.
09 - Combine soy sauce, mirin, rice vinegar, sugar, and grated ginger in a small saucepan. Heat gently over low heat until sugar dissolves completely. Remove from heat and cool to room temperature.
10 - Arrange chicken tempura on a serving plate and serve immediately with the dipping sauce on the side.
# Expert Advice:
01 -
- The batter stays impossibly light thanks to sparkling water and minimal mixing
- You can have restaurant-quality tempura at home in under 40 minutes
02 -
- Overmixed batter becomes heavy and dense, leaving you with sad tempura instead of cloud-light crunch
- Crowding the pan drops the oil temperature, making the chicken absorb too much oil and turn greasy
03 -
- Place your batter bowl over another bowl filled with ice to keep it extra cold while working
- Use chopsticks to mix the batter, as they're gentler than whisks and prevent overmixing