Chicken Tempura Recipe

Prepare dry mix

In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1/2 tsp salt and 1/4 tsp black pepper until evenly combined.

Make batter

In a separate chilled bowl, beat 1 large egg lightly then add 1 cup very cold sparkling water (or iced water). Pour the wet mixture into the dry mixture and fold gently with chopsticks or a spatula just until combined. It's okay to have small lumps; do not overmix. Keep batter cold by placing the bowl over another bowl with ice if possible.

Prep chicken

Trim and pat dry 2 chicken breasts. Slice each breast into two long strips (for a total of about 4 strips) or into bite-sized pieces if you prefer. Aim for uniform pieces 1/2–3/4 inch thick so they cook evenly.

Marinate briefly

Place chicken pieces in a bowl and toss with 1 tbs soy sauce, 1 tsp rice wine, and 1/2 tsp sesame oil. Let sit 10 minutes (do not exceed 30 minutes).

Dust with cornstarch

Just before frying, lightly dust each piece of chicken with 2 tbs cornstarch. Shake off excess — the thin dusting helps the batter adhere.

Prepare vegetables

Wash and dry the vegetables. Cut the carrot into 1/8-inch diagonals or julienne; slice zucchini into 1/4-inch rounds or half-moons; cut bell pepper into 1/2-inch strips; trim green beans to similar length; leave small mushrooms whole or halved if large. Pat dry so batter sticks.

Optional blanch

If you prefer softer vegetables, blanch carrots and green beans in boiling water for 1 minute, then transfer to ice water and dry thoroughly before battering.

Heat oil

Pour about 4 cups of neutral oil into a heavy-bottomed pot or deep pan. Heat to 175°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately, browning slowly.

Coat and fry vegetables

Working in small batches, dip prepared vegetables into the cold tempura batter to coat lightly, letting excess drip off. Gently lower into the hot oil and fry until pale golden and crisp, about 1.5–2.5 minutes depending on size. Remove with a slotted spoon and drain on a wire rack or paper towel. Keep warm in a low oven (120°C / 250°F) while you finish frying.

Coat and fry chicken

Dip the cornstarch-dusted chicken pieces into the batter, allowing excess to drip off. Carefully lower pieces into the oil in single layers (do not overcrowd). Fry until the coating is crisp and the chicken reaches an internal temperature of 74°C (165°F), about 3.5–5 minutes depending on thickness. If pieces are large, fry 2-stage: fry briefly, rest for 1 minute, then fry again until golden and fully cooked. Drain on rack or paper towel.

Final crisp (optional)

For extra crispness, return fried items briefly to hot oil (10–20 seconds) right before serving to refresh the crust.

Make sauce

Combine 3 tbs soy sauce, 1 tbs mirin and 2 tbs dashi (or water) in a small bowl. Stir and add 1 tbs grated daikon if using. Serve warm or at room temperature alongside the tempura.

Arrange 2 pieces of chicken tempura per serving with a selection of mixed tempura vegetables. Serve immediately with the dipping sauce on the side and lemon wedges or grated daikon if desired.