Crispy Chicken Tempura
Add Preferred SourceCrispy, golden, and impossibly light—chicken tempura is the kind of fried chicken that doesn’t feel heavy. The batter puffs up beautifully, giving you that signature crunch in every bite. It’s quick to make, fun to eat, and pairs perfectly with all kinds of dipping sauces.
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I make this recipe all the time because it’s simple but feels special. The crispy coating is so light, and the chicken stays juicy and tender inside. Whether I’m craving a snack or need a quick dinner, this always hits the spot. Plus, it’s great year-round—refreshing with a citrusy ponzu sauce or sweet and sour sauce in summer or comforting with a warm soy-based dip in winter.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Chicken Tempura
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how easy this recipe is! Follow these simple steps to get crispy, golden chicken tempura at home.
Prepare the Chicken
Slice the chicken breast into strips and season with kosher salt and black pepper.
Make the Tempura Batter
In a large bowl, mix all-purpose flour, cornstarch, and baking soda. Make a small well in the center of the flour mixture, then add the whisked egg and soda water. Stir gently until combined.
Heat the Oil
Pour vegetable oil into a deep pan and heat it over medium heat. A thermometer should read about 350°F (175°C) for the perfect fry.
Coat and Fry the Chicken
Dip each chicken strip into the batter, letting any excess drip off. Carefully place them in the hot oil and fry in batches for 2-3 minutes until golden brown.
Drain and Serve
Place the cooked chicken on a paper towel-lined plate or a cooling rack to remove excess oil. Serve hot with your favorite dipping sauce!
Recipe Notes and Tips
I have some tips to make sure your tempura chicken tenders turn out crispy and delicious every time.
- Chicken thighs: Chicken thighs can be used instead of boneless skinless chicken breasts, and add extra juiciness and flavor. Just make sure to cut them into even strips for even cooking.
- Keep the batter cold: Cold soda water helps create a light, airy texture. You can even chill the flour for extra crispiness.
- Work in batches: Frying too many pieces at once lowers the oil temperature, making the chicken greasy instead of crispy.
- Use a high smoke point oil: Vegetable oil, canola oil, or peanut oil are great choices for deep frying.
- Drain properly: Let the fried chicken rest on a cooling rack or paper towels to remove excess oil.
- Why is my tempura not crispy? A few things could be the culprit. Make sure the batter is cold, don’t overmix, and keep the oil at the right temperature. Also, avoid crowding the pan—frying in small batches keeps the oil hot and ensures crispiness.
How to Store Leftover Chicken Tempura
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To keep them crispy when reheating, use an oven or air fryer at 180°C (350°F) for a few minutes. Avoid microwaving, as it can make the batter soggy.
To freeze, let the cooked chicken cool completely, then store it in a single layer on a baking sheet in the freezer. Once frozen, transfer to an airtight container or freezer bag. To reheat, bake or air fry at 180°C (350°F) until crispy again.
What to Serve With This Chicken Tempura Recipe
Tempura chicken strips are fantastic on their own, but they gets even better with the right sides.
Get your meal started with a bowl of cozy miso soup. A simple bowl of fried rice or a light noodle dish makes it a full meal. Ponzu sauce, garlic ginger sauce, soy sauce, or sweet and sour sauce add a punch of flavor, while a side of stir-fried or pickled vegetables balances the crispy texture.
If you want something extra fresh, a simple salad with a citrus dressing works beautifully.
More Recipes You Will Love
If you love making crispy, flavorful dishes like this one, here are a few more recipes to try next:
- Crispy Shrimp Tempura
- Copycat Raising Cane’s Tenders Recipe
- Hot Honey Chicken Salad Recipe
- Sweet and Sour Pork
- Sweet and Sour Chicken Recipe
Ingredients
- 1 pound chicken breast sliced into strips
- Salt and pepper to taste
- 1-2 cups vegetable oil for frying
For the batter:
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon baking soda
- 1 large egg whisked
- 1 cup soda water seltzer/sparkling water
To serve:
- Your favorite dipping sauce we used sweet and sour
Instructions
- In a bowl, combine the chicken breast, salt, and pepper.1 pound chicken breast, Salt and pepper
- In a separate bowl, mix the flour, cornstarch, and baking soda. Make a well in the center, then add the egg and soda water. Gently stir until well combined.¾ cup all-purpose flour, ¼ cup cornstarch, ¼ teaspoon baking soda, 1 large egg, 1 cup soda water seltzer/sparkling water
- Heat the oil in a deep pot or saucepan over medium heat. Quickly dip the chicken into the batter, coating it fully, and shake off any excess. Carefully fry the chicken in batches for 2-3 minutes, or until golden brown. Remove the chicken and place it on a paper towel to drain excess oil. Repeat until all the chicken is cooked.1-2 cups vegetable oil
- Serve with your favorite dipping sauce and enjoy!Your favorite dipping sauce
Video
Notes
- Chicken thighs: Chicken thighs can be used instead of boneless skinless chicken breasts, and add extra juiciness and flavor. Just make sure to cut them into even strips for even cooking.
- Keep the batter cold: Cold soda water helps create a light, airy texture. You can even chill the flour for extra crispiness.
- Work in batches: Frying too many pieces at once lowers the oil temperature, making the chicken greasy instead of crispy.
- Use a high smoke point oil: Vegetable oil, canola oil, or peanut oil are great choices for deep frying.
- Drain properly: Let the fried chicken rest on a cooling rack or paper towels to remove excess oil.
- Why is my tempura not crispy? A few things could be the culprit. Make sure the batter is cold, don’t overmix, and keep the oil at the right temperature. Also, avoid crowding the pan—frying in small batches keeps the oil hot and ensures crispiness.
Storage and Reheating Instructions
- Fridge: If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
- Reheat: To keep them crispy when reheating, use an oven or air fryer at 180°C (350°F) for a few minutes. Avoid microwaving, as it can make the batter soggy.
- Freeze: To freeze, let the cooked chicken cool completely, then store it in a single layer on a baking sheet in the freezer. Once frozen, transfer to an airtight container or freezer bag. To reheat, bake or air fry at 180°C (350°F) until crispy again.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
