Chicken Tempura

My chicken tempura recipe yields golden tempura pieces that are crispy on the outside and juicy in the center. They taste like they came straight from a Japanese restaurant!

Course Main Course

Cuisine Japanese

Prep Time 1

Cook Time 4

Total Time 5

Servings servings

Calories 272kcal

Author Arman Liew

Ingredients

1 pound chicken breast sliced into strips
3 tablespoons soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup vegetable oil

For the batter

3/4 cup all purpose flour
1/4 cup cornstarch
1/4 teaspoon baking soda
1 large egg whisked
1 cup soda water seltzer/sparkling water

Instructions

In a mixing bowl, add the chicken breast, soy sauce, salt and pepper.
In a separate bowl, add the flour, cornstarch, and baking soda and mix well. Make a well in the center and add the egg and soda water. Gently mix until combined.
Add the oil to a deep pot or saucepan and place it over medium heat.
Moving quickly, dip the chicken in the batter until fully coated. Shake off excess batter.
Place several chicken pieces in the hot oil and fry for 2-3 minutes until golden. Remove the cooked chicken and place them on a paper towel to soak up excess oil. Repeat the process until all the chicken is cooked.

Notes

Air fryer and oven instructions in the body of the post.

TO STORE: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days.

TO FREEZE: Place the cooked and cooled tempura in an airtight container and store it in the freezer for up to 6 months.

TO REHEAT: Reheat tempura in a non-stick pan or in the air fryer or oven. Do not microwave it or else it’ll become soggy.

Nutrition