chicken tempura

Crispy Japanese Chicken Tempura with chicken breast and homemade tempura batter. Made with simple pantry-friendly ingredients that anyone can make at home. Serve with a delicous soy sauce dipping sauce. Incredibly delicious!

Chicken Tempura

Chicken breast (About 10.5 ounces, chicken breast/thigh, boneless skinless cut into thin slices.)

tsp Ginger (Grated ginger or ginger paste)

tsp Garlic (Grate garlic or garlic paste)

Salt

¼ tsp Black pepper (or white pepper, freshly ground)

tsp Soy sauce (Japanese soy sauce

4-5 tbsp

Corn

flour

Corn Starch

(About corn

water

¼ tsp Black pepper (Freshly ground)

tbsp Soy sauce (Japanese soy sauce

tbsp Mirin (Japanese rice cooking wine

tsp Brown Sugar (Or white sugar)

Lemon juice (Or lime juice, freshly squeeze)

¼ tsp Ginger (Finely grated)

First, pat dry the chicken breast with paper towel and flatten it by gently pounding with a meat tenderizer, or rolling pin. Then cut into thin long strips. ( About 1.5 cm wide strips ) Season the chicken strips with soy sauce, ginger, garlic, salt, and pepper. Mix well and combine the chicken and seasonings evenly and marinade for 15 minutes.

Then lightly coat each chicken strips in corn starch and set it aside.

Fill the frying pan with vegetable oil and heat the oil into high heat about 350°F ( 180°C ).

Marinade Chicken

In a large mixing bowl, add plain flour, corn starch, salt, pepper, and mix it well. Pour the whisked egg and cold sparkling water in. Stir it gently.

Dip each chicken strips in the batter and fry it in a pre-heated oil for 4-5 minutes until crispy.

Remove the fried chicken tempura from oil and set it aside on the cooling rack. Repeat the process and fry the remaining chicken strips. Do not overcrowd the oil and fry small batches. Between batches strain the crumbs with mesh strainer.

Serve immediately with soy sauce dipping sauce, shredded carrot, cabbage or choice of salad.

Make Tempura Batter

Add all the dipping sauce ingredients, soy sauce, mirin, lemon juice, sugar and grated ginger in a small bowl. Mix until sugar dissolved.

Make Dipping Sauce

4-5 tbsp Corn starch (To dust the chicken strips)

corn

Egg (Whisked)

https://www.youtube.com/watch?v=fAZ1EFSQHeY

Easy Crispy Japanese Chicken Tempura with chicken breast and homemade tempura batter.This  Made with simple pantry-friendly ingredients and anyone can make at home. Serve with a delicious soy sauce dipping sauce. Incredibly delicious!

Printable Recipe ▶ https://khinskitchen.com/chicken-tempura/

📃 Ingredients
▢Chicken and Marinade
▢300 g Chicken breast About 10.5oz
▢1 tsp Ginger Grated ginger or ginger paste
▢1 tsp Garlic Grate garlic or garlic paste
▢¼ tsp Salt
▢¼ tsp Black pepper or white pepper, freshly ground
▢2 tsp Soy sauce Japanese soy sauce or light soy sauce
▢4-5 tbsp Corn starch To dust the chicken strips

Tempura Batter
▢½ cup Plain flour About 70 gram, regular all-purpose flour, or cake flour.
▢½ cup Corn Starch About 70 gram, corn starch or potato starch
▢1 cup Sparkling water Or soda water, keep it cold ( see details in note )
▢1 Egg Whisked
▢½ tsp Salt
▢¼ tsp Black pepper Freshly ground
▢Oil for frying Vegetable or neutral flavour oil

Dipping Sauce
▢2 tbsp Soy sauce Japanese soy sauce or light soy sauce
▢2 tbsp Mirin Japanese rice cooking wine ( see details in note )
▢1 tsp Brown Sugar Or white sugar
▢1 tbsp Lemon juice Or lime juice, freshly squeeze
▢¼ tsp Ginger Finely grated

Instruction

Marinade
First, pat dry the chicken breast with paper towel and flatten it by gently pounding and season the chicken. Marinade for 15 minutes.

Then lightly coat each chicken strips in corn starch.

Make Tempura Batter

In a large mixing bowl, add plain flour, corn starch, salt, pepper, and mix it well. Pour the whisked egg and cold sparkling water in and stir it gently.

Dip each chicken strips in the batter and fry it in a pre-heated oil for 4-5 minutes until crispy.

Remove the fried chicken tempura from oil and set it aside

Serve immediately with soy sauce dipping sauce, shredded carrot, cabbage or choice of salad.

Make Dipping Sauce
Add all the dipping sauce ingredients, soy sauce, mirin, lemon juice, sugar and grated ginger in a small bowl. Mix until sugar dissolved.

#chickentempurarecipe #Japaneserecipe

Crispy Chicken Tempura Recipe with Tempura Dipping Sauce.

This chicken tempura combines flavorful seasoned chicken in a crispy and fluffy tempura batter. It is such a delicious dinner, and you won't believe how easy this recipe is to make. Plus, the entire thing takes only 20 minutes! 

Chicken Tempura With The Best Tempura Batter

chicken breast (about 125 grams)

tsp minced ginger

garlic,

black pepper

sea salt

soy sauce

(45 grams) cake flour

cornstarch

Pound the chicken breast with a meat tenderizer to thin out. Cut into roughly 1 inch wide and 3 inch long strips.

Mix the black pepper, salt, soy sauce, ginger, and garlic in a small bowl. Pour into zip-loc bag or airtight container and add chicken. Marinate for 15 minutes. Meanwhile, make the tempura batter.

Fill a large bowl with ice and water, then place a medium bowl in it. Add 1 egg to the medium bowl and whisk well.

Sift the ⅓ cup cake flour and ⅓ cup cornstarch into the bowl with the egg.

Gradually add in the 1/3 cup cold water and mix everything until just combined and a batter forms.

Add the chicken pieces to the bowl a few at a time and coat well with the batter.

Heat oil to 350ºF (180°C) in a medium-sized pot (or deep fryer).

Add in only 2-3 pieces of battered chicken at a time. Fry until crispy on the outside, about 2 minutes on each side.

Loved this!! I thought tempura would be tough to make but this was easy. Delicious recipe.

This tempura was great. Crunchy and good flavor. I dipped it in general tso sauce.

The coating on the chicken is like nothing I have ever had before. Absolutely delicious!

It was better than the one I usually order for take out no joke. Very good.

I love ordering chicken tempura and this chicken tempura recipe was pretty close to the one I order. I liked the flavor a lot.

wow these actually are like better chicken fingers. Delish!

Super delicious chicken recipe! Crispy, light, and it was easy to put together.

This was so good my kids liked it better than chicken fingers!!!

The best homemade chicken tempura my wife and I have made.

I had the chicken with some broccoli and a little soy sauce. It was a very delicious meal that I will be making again.

This one is the best tempura recipe that you can make. I've breaded shrimp, chicken, and veggies in the tempura batter and they all turn out perfect!!

Tempura breading stayed on chicken well. I would make this recipe again.

best recipe i have made that i usually order for takeout

Holy smokes this was good. I plan on making it a bunch.

I would give this ten stars if I could. Great tempura!

I put the tempura on chicken and shrimp, delicious!

It came out better than I anticipated. I made tempura before and it wasn't great. This is a good recipe.

This was the first time I’ve made chicken tempura at home, but it def. won’t be my last.

My sons loved this and they're super picky eaters!

This is as crispy as it gets for tempura! Loved.

I could eat this ever single night the breading is so darn good!

Had it with a side of rice and edamame and the meal was one of my favorites!

Devoured this chicken tempura 2 nights in a row.

I put the chicken in a salad with an asian sesame dressing. One of my favorite meals I've had in along time!!

Has to be my favorite chicken recipe that I have made in a while.

Excellent tempura breading and the chicken marinade is well done.

The crunch the breading has is unbelievable.

My kids really liked this tempura and it is an easy recipe!

Grabbed some sweet and sour sauce from the store and dipped this in it. My favorite meal I have had in a long time.

Loved the texture of the breading. Stayed t on the chicken too.

Was just like the one I get for take out. Very good!

Really was like chicken fingers but a more satisfying breading.

Tender, juicy and super flavorful! My wife enjoyed it as well.

This is a recipe that I have made very frequently since finding it. I suggest making it to anyone who likes chicken.

I dipped it in sweet and sour sauce and it was heavenly!

The tempura was exceptional. Very good recipe.

Besides sushi, another delicious menu item at Japanese restaurants is Chicken Tempura. These chicken tenders are light and crispy on the outside, with a juicy, meaty center. Enjoy them as an appetizer with your favorite dipping sauce, or use them to create fun and tasty bento boxes for lunch!

Chicken Tempura Recipe

chicken breast

salt

ginger

garlic

egg (beaten)

cake flour

baking soda

vegetable oil

Pound the chicken breast. Use a meat tenderize to pound the chicken so that its thinner and flatter. This allows the chicken to cook more evenly.

Cut the chicken into thin strips.

Season the chicken: Add chicken strips to a large bowl. Then season with salt, pepper, soy sauce, ginger, and garlic. Mix well.

Make the tempura batter: In a large bowl, sift cake flour and corn starch. Then add the beaten egg. Gradually add water and mix until everything is combined. (Make sure not to over mix the batter.)

Coat the chicken: Add the seasoned chicken strips to the batter and coat well.

Heat the oil: Heat the oil to 350°F in a deep fryer or Dutch oven.

Fry the chicken: Add a few pieces of the battered chicken at a time. Fry for about 4 minutes total until crispy and golden brown (flipping half way through). Remove with a slotted spoon and place the chicken onto a plate lined with paper towel. Repeat with the rest of the chicken strips. Serve and enjoy!

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!

pepper

all purpose flour

soda water (seltzer/sparkling water)

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.

Japanese dish and I already have all. Soy sauce I like a lot.

This recipe is amazing! I’ve already made it three times this month. Definitely a family favourite. Thank you for sharing.

I’ve made a LOT of chicken strips over the years but, this one is, by far, our favorite! 
Easy, excellent flavor and moist! Hubby says we don’t have to try any other recipes!

It came out fluffy and crispy as it should, unlike many other recipes.

This Chicken Tempura is crispy and juicy with a light, fluffy batter. You will love the flavor and texture of this delicious Asian dish.

lb boneless (skinless chicken breast)

cold water (add more as needed)

vegetable oil (for deep frying)

Start off by slicing 3/4 pound chicken breast into strips (about 1/4 inch thick).

Then place the sliced chicken into a bowl along with 1 pressed garlic clove, 1/8 teaspoons black pepper, 1/4 teaspoon salt, and 1 tablespoon low sodium soy sauce. Then mix everything together and let it marinate for about 1 hour at room temperature.

Now fill 1/2 of a large bowl with ice, then place a slightly smaller bowl on top. This will keep the top bowl nice and cold as you work on the tempura batter. Cold ingredients is very important for tempura batter.

Add 1 egg into the bowl and mix it well using a whisk. Then add 1/4 cup cake flour, 1/2 cup cornstarch, and 2 tablespoons cold water into the eggs. Now whisk the batter lightly (don’t mix too much). Add more water as needed to get the perfect tempura batter consistency. It’s ok if it’s a little lumpy.

Now add 4 cups of vegetable, corn, or canola oil into a heavy-bottomed pot and bring the heat to medium-high. Use an instant-read thermometer to make sure the oil stays between 375-390 degrees Fahrenheit.

Use tongs to dip the marinated chicken strips in the tempura batter. Then gently add it to the hot oil. Cook on each side for about 2 minutes per side. So a total of 4 minutes. Make sure to only add 3-4 pieces of chicken to the pot at a time. Adding too many pieces of chicken can drop the oil temperature and cause improper frying.

Now carefully remove the fried tempura chicken and place then on a plate lined with paper towels. Repeat this for the rest of the chicken and serve with some tempura dipping sauce.

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The most viewed chicken tempura recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine