Chicken Tempura Recipe
Make Chicken Tempura Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tempura Batter & Coating
Chicken & Seasoning
Dry Dredge
Frying & Serving
Method
Chicken Prep
- 1
Trim and cut
Trim excess fat from the chicken. Cut chicken into bite-size pieces about 1 to 1.5 inches across for even cooking. Pat the pieces dry with paper towels.
- 2
Marinate quickly
Place chicken in a bowl. Add 1 tbsp soy sauce, 1 tbsp sake (or wine), 1 tsp grated ginger, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and let rest 10–15 minutes at room temperature. Pat pieces dry briefly before dredging if they become wet from marinade.
Batter & Dredge
- 3
Prepare dredge
Combine 1/2 cup all-purpose flour and 1/4 cup cornstarch in a shallow plate or bowl. This light dry mix will be used to dust the chicken before battering.
- 4
Make ice-cold batter
In a chilled bowl, crack 1 large egg and beat lightly. Add 1 cup ice-cold sparkling water (or very cold water). Add three ice cubes to keep temperature low. Sift together 1 cup all-purpose flour, 1/4 cup cornstarch, and 1/2 tsp baking powder into the wet mixture. Add 1 tsp fine salt and 1/4 tsp black pepper. Gently fold with chopsticks or a fork until just combined—some small lumps are desirable. Do not overmix; overworking will develop gluten and make the coating heavy.
- 5
Frying
- 6
Heat oil
Pour about 3–4 cups neutral oil into a deep pot or heavy-bottomed pan to reach a 2–3 inch depth. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of batter—if it sizzles and rises steadily, it's near correct temperature.
- 7
Dredge chicken
Lightly dust each piece of marinated chicken in the dry dredge mix, shaking off excess. This helps the batter adhere and creates a lighter crust.
- 8
Batter and fry in batches
Working in small batches (3–5 pieces depending on pot size), dip dredged chicken pieces into the cold batter, letting excess drip off for 1–2 seconds. Gently slide into the hot oil, spacing pieces so they don't touch. Fry until golden and crisp, about 3–4 minutes per batch for bite-size pieces; larger pieces may take 4–5 minutes. Turn pieces once or twice for even browning. Adjust heat to maintain 330–350°F (165–175°C).
- 9
Drain
Use a slotted spoon or spider skimmer to remove cooked chicken and transfer to a wire rack set over a sheet pan or paper towels to drain. Do not stack pieces—this keeps the crust crisp. Repeat with remaining chicken, refreshing oil temperature between batches if needed.
- 10
Double-fry option (crisper finish)
For extra-crispy tempura, after the first fry and a 2–3 minute rest, return batches to oil at 375°F (190°C) for 30–60 seconds to crisp and finish. Drain again thoroughly.
Finishing & Serving
- 11
- 12