The Best Chicken Tempura Easy Authentic Recipe

Need more Asian chicken recipes? Try my chicken lollipops, chicken satay, or firecracker meatballs next. My family and I LOVE going out for Japanese food, and tempura is always our go-to appetizer. But, surprisingly, I just realized how easy it is to make at home. Suffice it to say, we’ve been a bit obsessed. The batter coating is golden brown and addictively crunchy, while the meat remains tender and well-seasoned. When paired with the delicate flavors of my tempura dipping sauce, it’s sure to become a family favorite–just ask my family!

Why I love this recipe

It’s so simple yet full of flavor. Honestly, the batter doesn’t look like much, but when it all comes together, you’ll be surprised at just how savory and complex it is. Healthier than regular fried chicken. The tempura technique doesn’t require as much oil as deep frying does, making for a (slightly) healthier choice. Works with other meats and veggies. Once you learn how to make the batter, feel free to experiment with shrimp, broccoli, or, my favorite, delicata squash! Alternative cooking methods. I’m partial to frying because it yields crispy tempura, but I also listed how to make tempura in the oven or air fryer.

Ingredients needed

Chicken. I prefer chicken tenders as they are already cut to size for tempura. Alternatively, you can slice skinless chicken breasts or boneless chicken thighs into thin strips. Soy sauce. To keep the chicken juicy. Salt and black pepper. To taste. Oil. To fry the tempura. Always choose oil with a high smoke point, like canola or vegetable oil.

For the tempura batter: Tempura is a Japanese dish consisting of lightly battered meat or vegetables fried until golden. It’s different from southern fried chicken in that the batter is made with flour, not breadcrumbs, which yields a far lighter texture.

All-purpose flour. Also known as plain flour. I did get slightly crispier chicken with cake flour, so you could use either. Corn starch. Also known as cornflour, this works with the flour to add crunch and a lovely golden brown color. Baking soda. Adds stability to the batter. Egg. Adds moisture. Soda water. This is my #1 secret weapon for tempura. Soda water (or seltzer water) adds carbonation, making for ultra-crispy chicken. Cold water. While not technically an ingredient, you’ll need it to keep the batter cold.

How to make chicken tempura

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Season the chicken. Add the chicken, salt, pepper, and soy sauce to a large bowl. Step 2- Mix the batter. Add the batter ingredients to another mixing bowl and stir until smooth. Step 3- Heat the oil. Fill a deep pot with oil over medium heat. Step 4- Dredge and fry. Dip the chicken strips into the batter, shake off the excess, and fry until golden. Transfer the fried chicken to a paper towel lined plate and repeat with the remaining chicken.

Arman’s recipe tips

Don’t overmix the batter. The ingredients should be just combined. Even if there are a few clumps, don’t worry. They should disperse as the chicken is frying. Make the batter fresh. I tried making a batch after the batter sat out, and it didn’t turn out as crispy, likely because too much gluten had developed in the batter. Heat the oil to 180C/350F. I’ve found this is the perfect temperature for keeping the chicken juicy while giving the outside time to crisp up and become golden. Use an instant read thermometer to check.

Storage instructions

To store: Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. If you’d rather not fry the chicken, you can make it in the air fryer or oven. Here’s how: Air fryer method. Preheat the air fryer to 200C/400F. Add a single layer of battered chicken into the greased air fryer basket. Air fry for 12-14 minutes, flipping midway through. Wipe the basket clean between each batch. Oven method. Preheat the oven to 200C/400F and line a baking sheet with greased parchment paper. Once hot, bake the battered chicken for 20-25 minutes, flipping several times throughout. To freeze: Place the cooked and cooled tempura in an airtight container and store it in the freezer for up to 6 months. Reheating: Reheat tempura in a non-stick pan or in the air fryer or oven. Do not microwave it or else it’ll become soggy.