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Light & Crispy Japanese Chicken Tempura

Light & Crispy Japanese Chicken Tempura

Master the art of Light & Crispy Japanese Chicken Tempura with this easy, quick recipe that delivers a perfect balance of crunchy batter and tender, juicy chicken. Made with simple pantry ingredients and a foolproof method, this authentic tempura is ideal for any occasion and can be customized to your taste.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • Chicken Thighs, boneless and skinless – 1 pound
  • Ice-Cold Water – 3/4 cup
  • All-Purpose Flour – 3/4 cup
  • Cornstarch – 1/4 cup
  • Egg – 1 large, lightly beaten
  • Baking Powder – 1/2 teaspoon
  • Vegetable Oil – for deep frying (about 4 cups)
  • Salt – 1/2 teaspoon, plus extra for seasoning
  • Pepper – 1/4 teaspoon, plus extra for seasoning

Instructions

  1. Prepare the Chicken: Cut boneless, skinless chicken thighs into bite-sized strips or chunks. Pat dry thoroughly with paper towels to remove excess moisture, which ensures the batter adheres well and prevents sogginess.
  2. Make the Batter: In a mixing bowl, gently combine ice-cold water and lightly beaten egg. In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, and a pinch of salt. Slowly add the dry ingredients to the wet mix, stirring just enough to blend; small lumps are desirable to keep the batter light and airy.
  3. Heat the Oil: Pour vegetable oil into a deep pan or pot to about 2–3 inches depth. Heat steadily to 350°F (175°C) using a cooking thermometer to maintain the temperature. Proper oil heat is essential to prevent oily or burnt tempura.
  4. Coat and Fry Chicken: Dip each chicken piece into the batter, coating fully without overloading. Carefully place pieces into the hot oil in batches, avoiding overcrowding. Fry for 4–5 minutes, turning occasionally, until golden and crisp.
  5. Drain and Serve: Remove fried chicken using a slotted spoon and place on a wire rack or paper towels to drain excess oil. Serve immediately while hot and crunchy for optimal texture.

Notes

  • Use ice-cold water to keep the batter temperature low, minimizing gluten formation for a light, crisp coating.
  • Do not overmix the batter; stir just enough to combine with some lumps intact to maintain airiness.
  • Maintain oil temperature at 350°F (175°C) using a thermometer to ensure proper frying.
  • Fry chicken in small batches to prevent oil temperature from dropping, keeping the batter crispy.
  • Serve the tempura immediately after frying to enjoy its signature crunch.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Deep Frying
  • Cuisine: Japanese
  • Diet: Gluten Free (with substitutions)

Nutrition

  • Serving Size: 1 serving (about 4-5 pieces)
  • Calories: 320
  • Sugar: 0.5 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 22 g
  • Cholesterol: 75 mg

Keywords: Japanese chicken tempura, crispy chicken, tempura recipe, Japanese appetizer, fried chicken, crunchy batter, quick tempura, authentic tempura