Tempura Chicken Breast Recipe

Prepare and season chicken

Pat the chicken breasts dry with paper towels. If breasts are thick (more than 1/2 inch), butterfly or slice them into 1/2-inch thick cutlets for even cooking. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

If you want consistent pieces for frying, cut each breast into 3–4 strips about 1/2 to 3/4 inch wide and 3–4 inches long. Set aside on a plate and refrigerate briefly while you make the batter; cold chicken helps keep batter crisp.

Pour 2 cups neutral oil into a deep, heavy pot or deep fryer. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float to the surface immediately and begin to puff.

Keep ingredients cold

Place the sparkling water and a small bowl over an ice bath or with an ice cube to keep it very cold. Cold liquid is key to a light, crispy tempura batter.

Mix dry ingredients

In a medium bowl, sift or whisk together 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tsp baking powder (optional), and a pinch (about 1/4 tsp) of salt until evenly combined.

Combine egg and cold water

In a separate small bowl, lightly beat 1 large egg with 3 tbs ice-cold sparkling water. The mixture should be frothy but not fully emulsified.

Make the batter

Pour the egg/water mixture into the dry ingredients and gently fold with chopsticks or a fork just until combined. Do not overmix — small lumps are fine. If batter seems too thick to coat (batter should be thin, slightly thicker than milk but thinner than pancake batter), add up to 1 tbs additional ice-cold water, 1 tsp at a time.

Keep the batter bowl over ice or in a chilled spot and only make the batter right before frying to preserve the cold temperature and carbonation in the sparkling water.

Dredge and fry

When the oil is at 350°F (175°C) and the batter is ready, working in small batches (2–3 strips at a time), lightly dust each chicken strip with 1–2 tbs of extra flour (not listed separately — use a small amount from pantry) to help the batter adhere. Dip each piece into the cold batter, letting excess drip off, then carefully lower into the hot oil using tongs or a spider/skimmer.

Fry until golden

Fry for 2.5–3.5 minutes, turning once if necessary, until the batter is pale golden and crisp and the chicken reaches an internal temperature of 165°F (74°C). Avoid overcrowding the pot, which drops oil temperature and makes the batter greasy.

Drain and rest

Remove fried chicken to a wire rack set over a sheet pan or to paper towels to drain briefly. Rest for 2–3 minutes; this helps excess oil drip away and the crust to set.

Finish and serve

Arrange the tempura chicken on a platter, garnish with lemon wedges and 2 tbsp thinly sliced scallions if using. Serve immediately with 1/2 cup tempura dipping sauce (tentsuyu) or soy sauce for dipping.

If holding for a short time, keep warm in a single layer on a wire rack in a 200°F (95°C) oven for up to 15 minutes. Do not stack pieces or the crust will soften.