Crispy Deep Fried Chicken Tempura
Experience the delightful combination of crispy batter and juicy chicken with our Japanese-style deep-fried chicken tempura recipe.
Equipment
- 1 deep fryer or large pot
- 1 Mixing bowl medium
- 1 wire rack
Ingredients
Tempura Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 cup cold water
Chicken
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper to taste
Frying
- Vegetable oil for frying
Instructions
Preparation
- Cut the chicken into bite-sized pieces. Season with salt and pepper. Set aside.
- In a medium mixing bowl, combine flour, cornstarch, and baking soda. Gradually add cold water, stirring gently to avoid overmixing. The batter should remain slightly lumpy.
Frying
- Heat vegetable oil in a deep fryer or large pot to 350°F. Ensure there is enough oil for the chicken to be fully submerged.
- Dip each piece of chicken into the batter, allowing excess to drip off. Fry in batches, ensuring not to overcrowd the fryer. Cook until golden brown and crispy, approximately 3-5 minutes per side.
Serving
- Transfer fried chicken to a wire rack to drain excess oil. Serve hot with your choice of dipping sauces.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F until warmed through.
Notes
Pro Tips: Ensure the batter stays cold for optimal crispiness. Avoid overcrowding the fryer to maintain oil temperature.
Ingredient Substitutions: You can use chicken thighs for a juicier texture. For a gluten-free option, substitute all-purpose flour with rice flour.
How to Serve: Pair with a traditional soy-based tempura dipping sauce or try a spicy mayo for a modern twist.
Storage & Freshness: Best eaten fresh. If storing, let cool completely before refrigerating in an airtight container.
Make-Ahead Tips: The batter can be prepared in advance and refrigerated for up to 4 hours. Stir gently before use.
Ingredient Substitutions: You can use chicken thighs for a juicier texture. For a gluten-free option, substitute all-purpose flour with rice flour.
How to Serve: Pair with a traditional soy-based tempura dipping sauce or try a spicy mayo for a modern twist.
Storage & Freshness: Best eaten fresh. If storing, let cool completely before refrigerating in an airtight container.
Make-Ahead Tips: The batter can be prepared in advance and refrigerated for up to 4 hours. Stir gently before use.