Crispy Chicken Tempura

This Chicken tempura is a combination of crispy and flavourful chicken. Whether you're preparing a special dish or just making dinner for the family, this recipe delivers a light and crunchy coating that's sure to impress.

Tempura is a cooking technique from Japan, you must know this already. And fun fact over there, pretty much everything gets turned into tempura, including vegetables. Pretty fun, yeah?

What I love most about chicken tempura is a great way to distract kids from fast-food fried chicken *lol*. Imagine tender chicken strips wrapped in a light and crispy batter, with every bite delivering an irresistible crunch! The secret to this recipe is panko breadcrumbs, which give it an extra crispy, satisfying texture.

Whether I'm serving it for a family dinner, a snack while lounging in front of the TV, enjoying Friends...God knows how many times I’ve rewatched this, hahaha. An appetizer platter at a party? same answer, chicken tempura it is! Best part? It's easy to make, even on a busy weeknight. So, let me guide you through everything, starting with why you should try this recipe.

WHY YOU'LL LOVE THIS CHICKEN TEMPURA RECIPE

• Crispy perfection: The light tempura batter, combined with panko breadcrumbs, creates a light yet crispy coating that wraps the chicken in a golden shell.
• Quick and easy: You don't need fancy equipment or complicated techniques to achieve great results. The recipe comes together in 10 minutes, perfect for busy weeknights or when you need a quick appetizer
• Family-friendly: Like I said earlier, my kids enjoy chicken tempura just as much as they enjoy their favorite fried chicken. Everyone seems to love it, including my cousin Belle, who once said nothing beats K*C, hahaha. They're also perfect for sharing at family gatherings or picnics.
• Versatile: Chicken tempura is great as an appetizer and more than good enough for a main dish. Pair it with rice, noodles, or veggies, and it always fits the bill.

WHAT TYPE OF CHICKEN SHOULD YOU USE FOR CHICKEN TEMPURA

For this crispy chicken tempura, choosing the right cut of chicken is a must. Best options? Here you go:

• Boneless skinless chicken breast: Most common choice. It cooks quickly and evenly, making it ideal for this recipe.
• Boneless chicken thighs: Wants a juicier version? More flavourful option with some extra fats, boneless chicken thighs are a great choice.

INGREDIENTS FOR CHICKEN TEMPURA

For the chicken:

• 1 pound chicken breast, sliced into strips
• 3 tablespoons soy sauce
• 1 clove garlic, minced
• 1 knob ginger, grated (1 inch, 2.5 cm)
• ¼ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 ½ teaspoon sake or mirin
• Vegetable oil for deep-frying

For the batter:

• 1 large egg, whisked
• ¾ cup all-purpose flour
• ⅓ cup cornstarch or potato starch
• ¼ teaspoon ground black pepper
• 1 cup cold water
• 1 cup panko breadcrumbs

HOW TO MAKE CHICKEN TEMPURA

Start by preparing the chicken. In a mixing bowl, combine the chicken strips with soy sauce, minced garlic, grated ginger, kosher salt, ground black pepper, and sake (or mirin).

Use your hands to mix everything thoroughly, ensuring the chicken is evenly coated with the flavourful seasonings.

In another bowl, add the whisked egg, flour, cornstarch, and a pinch of ground black pepper.

Gently stir the mixture while gradually adding the cold water. Mix just until combined. Avoid stirring too much, as this can make the mixture too dense.

Place the panko breadcrumbs in a separate bowl.

Dip each seasoned chicken strip into the batter, ensuring it's fully covered.

Then, roll the battered chicken in the panko breadcrumbs, pressing gently so the panko breadcrumbs stick nicely.

Heat vegetable oil in a deep frying pan or medium saucepan over medium heat until it begins to shimmer.

Fry a few pieces of chicken at a time to avoid overcrowding the pan.

Cook the chicken until it's golden brown and crispy.

Once fried, remove the chicken tempura pieces from the hot oil and place them on a wire rack or paper towels to absorb any excess oil.

For the perfect flavour pairing, serve them hot with your favourite dipping sauce. I recommend trying them with tentsuyu tempura sauce. But if you don't have it, sweet chilli sauce, honey mustard, or even a simple sriracha mayo will complement your chicken tempura as well.

CHICKEN TEMPURA RECIPE TIPS

For the most flavourful and crispy chicken tempura, keep these tips in mind:

• Keep the batter cold: Use cold water and work quickly to prevent the batter from warming up. A cold batter ensures a lighter, crispier coating.
• Don't overmix the mixture: Mix just until combined. Avoid stirring too much, as this can make the mixture too dense.
• Fry in batches: Cook a few pieces at a time to maintain the oil temperature and ensure even cooking.

STORAGE INSTRUCTIONS FOR TEMPURA CHICKEN

Chicken tempura is best enjoyed fresh, but here's how to store any leftovers:

• Refrigerating: Place the remaining chicken tempura in an airtight container in the refrigerator for up to 3 days.
• Freezing: Place uncooked, breaded chicken strips in a single layer in a freezer bag and freeze for up to 1 month.
• Reheating: To regain crispiness and best result, reheat tempura chicken in an air fryer. Preheat to 350°F (175°C), arrange the pieces in a single layer, and heat for 2-3 minutes until crispy.

SERVING SUGGESTIONS FOR TEMPURA CHICKEN

Chicken tempura is incredibly versatile and pairs well with many sides. Here are a few ideas:

• With rice: Serve with steamed rice or try my turmeric rice, my husband’s go-to rice that he’ll happily eat with anything 😂.
• In a bento box: For a balanced lunch, add your crispy tempura chicken to a bento box with veggies, pickles or sides.
• With dipping sauces: For extra flavour, pair with tentsuyu tempura sauce, sweet chilli sauce, or spicy mayo.
• Over noodles: Top soba or udon noodles for a warm and delicious twist.
• As a snack: Enjoy on its own as a crispy and delicious appetizer.

SUBSTITUTIONS FOR CHICKEN

Feel like switching things up? These substitutions will keep the recipe fresh and exciting:

• Shrimp: A classic alternative to chicken. Use peeled and deveined shrimp with tails on it for easy dipping and a light, crispy texture.
• Fish: Thin cuts of white fish like cod, tilapia, or haddock work perfectly. Ensure they’re dry before dipping into the batter.
• Vegetarian: Use vegetables like onion, sweet potato, or mushrooms instead of chicken.

FAQs

MORE RECIPES YOU'LL LOVE

• Air Fryer Karaage Chicken (Japanese Fried Chicken)
• Air Fryer Teriyaki Chicken
• Chicken Cashew Stir Fry
• Air Fryer Chicken Thighs
• Air Fryer Chicken Wings

If you’ve tried this recipe, I’d love to hear how you enjoyed it! Pop a comment and a star rating below! 

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