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A plate with golden-brown fried fritters, reminiscent of chicken tempura, sits invitingly next to a small dish of red dipping sauce.

Chicken Tempura

Crispy, 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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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Course: Main Course
Cuisine: Japanese
Keyword: chicken tempura
Servings: 4
Calories: 743kcal
Author: Mandy Applegate

Ingredients

  • 1 pound chicken breast sliced into strips
  • Salt and pepper to taste
  • 1-2 cups vegetable oil for frying

For the batter:

To serve:

  • Your favorite dipping sauce we used sweet and sour
US Customary - Metric

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

[adthrive-in-post-video-player video-id="fgcFYGZ6" upload-date="2025-09-11T10:04:27+00:00" name="How to Make Crispy Chicken Tempura" description="Quick chicken tempura recipe ready in under 25 minutes." player-type="default" override-embed="default"]

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

Calories: 743kcal | Carbohydrates: 25g | Protein: 28g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 113mg | Sodium: 229mg | Potassium: 461mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
Tried this recipe?Let us know how it was!