Chicken Tempura Recipe

Prepare and slice chicken

Trim excess fat from the chicken and slice into 1/2-inch thick strips or bite-size pieces (about 1 to 1 1/2-inch). Pat dry with paper towels.

Lightly season the chicken pieces with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tablespoon soy sauce and 1 tsp rice vinegar. Toss to coat and let rest in the refrigerator 10–15 minutes while you prepare vegetables and batter. Pat any extra surface moisture off before battering.

Peel the sweet potato and carrot. Cut sweet potato into 1/8- to 1/4-inch slices (very thin rounds) so they cook through quickly. Slice zucchini into 1/4-inch half-moons. Julienne the carrot into thin sticks about the same thickness as the green beans. Trim ends off the green beans. Pat all vegetables dry—moisture prevents the batter from adhering.

If you prefer a quick blanch for root vegetables: bring a pot of water to a boil and blanch sweet potato and carrot 30–45 seconds, then plunge into ice water and drain and dry thoroughly. This step is optional but helps ensure even cooking.

Place 1 cup flour, 1/4 cup cornstarch, 1/2 tsp confectioners sugar and 1/4 tsp baking powder in a mixing bowl and whisk briefly to combine. Keep the dry mix cold by setting the bowl in another bowl filled with ice or chilling in the refrigerator while you prepare the liquid.

In a separate chilled bowl, lightly beat 1 large egg. Add 3 x 4oz portions of very cold sparkling water or club soda (about 3/4 cup total) and stir once or twice. You want the batter lumpy and cold — do not overmix. If batter warms, add a couple of ice cubes to keep temperature low; remove ice before battering pieces.

Gently fold the liquid into the dry mix with a few quick strokes; small lumps are fine. The batter should be loose, slightly thinner than pancake batter (adjust with a tablespoon of extra cold water or flour to reach the right consistency). Keep batter chilled and use immediately.

Pour oil into a deep, heavy pot or heavy-duty skillet to a depth of 1 1/2 to 2 inches (about 4 cups). Heat oil over medium-high until it reaches 350–360°F (175–180°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately without browning too fast.

While the oil heats, make the dipping sauce: in a small saucepan combine 1/4 cup soy sauce, 2 tbsp mirin, 1/4 cup dashi or low-sodium chicken broth, 1 tsp sugar and 1/2 tsp grated ginger. Warm gently until sugar dissolves, then remove from heat and stir in 1 tbsp sliced green onion if using. Keep warm or room temperature.

Working in small batches to avoid crowding (3–5 pieces at a time depending on pot size), dip each chicken piece and vegetable into the batter to coat lightly. Shake off excess batter so coating is thin and delicate.

Carefully lower battered pieces into the hot oil. Fry chicken pieces 3–4 minutes depending on size, turning once, until golden and cooked through (internal temp for chicken should reach 165°F / 74°C). Fry vegetables 1.5–3 minutes depending on thickness — sweet potato may take longer; remove when edges are crisp and color is pale gold. Maintain oil temperature between 330–360°F.

Use a slotted spoon or spider skimmer to transfer fried pieces to a wire rack set over a baking sheet or paper towels to drain. Sprinkle lightly with 1/2 tsp fine salt while hot. If frying multiple batches, keep finished tempura warm in a single layer in a low oven (200°F / 95°C) for a few minutes — avoid stacking.

Arrange chicken and vegetables on a platter. Serve immediately with the dipping sauce and lemon wedges on the side. Offer additional salt or grated daikon if desired.