I get impossibly crisp, golden chicken tempura with a juicy center that rivals my favorite Japanese restaurant. The delicate crunch is the secret that keeps everyone reaching for one more piece.
I’m obsessed with this chicken tempura because every bite gives me that loud, shattery crunch I chase at Japanese restaurants, then the center stays ridiculously juicy. I like using chicken thighs for their rich flavor, and chilled club soda helps keep the coating light enough that I can eat way too many pieces without thinking twice.
But honestly, the best part is the contrast. Crisp edges, tender chicken, and that clean fried taste that doesn’t feel heavy.
And when I dip a piece and hear that tiny crackle? Done.
I’m already reaching for another plate before the first one disappears.
Ingredients
- Chicken thighs stay juicy, but breasts work when you want it lighter.
- Salt wakes everything up without making the chicken taste overly salty.
- Black pepper adds a tiny kick that keeps each bite interesting.
- Soy sauce brings savory depth, especially when the chicken needs a little help.
- A cold egg helps the batter cling and fry up delicate.
- Ice water or club soda keeps the coating light, crisp, and not heavy.
- Cake flour makes that airy crunch you’re hoping for.
- Cornstarch or rice flour gives the batter its snappy, crispy edge.
- Extra starch dries the chicken surface so the batter sticks better.
- Neutral oil lets the chicken shine without adding weird flavors.
- Dashi gives the dipping sauce that cozy, savory backbone.
- Mirin and sugar add gentle sweetness, not dessert-level sweet.
- Plus, grated daikon cuts the richness and keeps bites fresh.
- Basically, it’s crunchy, juicy comfort food with a lighter feel.
Ingredient Quantities
- 1 pound boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon soy sauce (optional, for light seasoning)
- 1 large egg, cold
- 1 cup ice cold water or chilled club soda
- 1 cup cake flour or low protein flour (or 1 cup all purpose flour if unavailable)
- 1/4 cup cornstarch or rice flour
- Extra cornstarch or potato starch for dusting the chicken, about 2 tablespoons
- Vegetable oil, canola oil, or peanut oil for deep frying, about 4 cups
- For tentsuyu dipping sauce: 1/2 cup dashi stock
- For tentsuyu dipping sauce: 2 tablespoons soy sauce
- For tentsuyu dipping sauce: 2 tablespoons mirin
- For tentsuyu dipping sauce: 1 teaspoon sugar
- Grated daikon radish for serving, about 1/2 cup (optional)
How to Make this
1. Pat chicken pieces dry, season with kosher salt and black pepper and, if using, toss briefly with 1 tablespoon soy sauce; set aside 10 minutes.
2. Lightly dust the chicken with about 2 tablespoons extra cornstarch or potato starch and shake off excess.
3. Make the batter just before frying by whisking 1 large cold egg with 1 cup ice cold water or chilled club soda until combined, then gently fold in 1 cup cake flour (or low protein flour or all purpose) and 1/4 cup cornstarch or rice flour; do not overmix, a few lumps are fine.
4. Heat 3 to 4 cups vegetable, canola, or peanut oil in a deep pot to 170 to 180 C (340 to 360 F) and keep oil at an even temperature; a thermometer is recommended.
5. Working in small batches, dip dusted chicken pieces into the batter to coat, let excess drip off, then carefully lower into the hot oil.
6. Fry until the coating is golden and crispy and the chicken is cooked through, about 3 to 5 minutes per batch depending on piece size; avoid overcrowding and adjust heat to maintain oil temperature.
7. Remove chicken to a wire rack or paper towel lined tray to drain and rest briefly so juices redistribute; keep finished pieces warm in a low oven if needed while frying remaining batches.
8. While frying, make tentsuyu dipping sauce by combining 1/2 cup dashi stock, 2 tablespoons soy sauce, 2 tablespoons mirin, and 1 teaspoon sugar in a small saucepan, warming gently until the sugar dissolves; cool slightly before serving.
9. Serve chicken tempura hot with tentsuyu sauce and optional grated daikon radish for dipping.
Equipment Needed
1. Cutting board
2. Chef’s knife
3. Paper towels or clean kitchen towels
4. Mixing bowls (one for batter, one for seasoning)
5. Whisk and measuring cups and spoons
6. Deep pot or heavy Dutch oven for frying
7. Frying thermometer (candy or probe thermometer)
8. Slotted spoon or spider and heatproof tongs
9. Wire rack with a baking sheet or paper towel lined tray and a small saucepan for the tentsuyu sauce
FAQ
The BEST Chicken Tempura Recipe Substitutions and Variations
- Chicken (1 pound boneless skinless thighs or breasts)
- Shrimp, peeled and deveined, for classic ebi tempura
- Firm tofu, pressed and cut into cubes, for a vegetarian option
- Thin pork loin or tenderloin strips, for a richer flavor
- Cake flour or low protein flour
- Rice flour, for a lighter, crispier batter
- 1 cup all purpose flour mixed with 2 tablespoons cornstarch, to mimic cake flour
- Low protein pastry flour, if available, as a direct substitute
- Ice cold water or chilled club soda (1 cup)
- Chilled sparkling mineral water, for the same carbonation lift
- Ice cold beer, for extra flavor and lightness in the batter
- Very cold seltzer with a few ice cubes, if club soda is unavailable
- Dashi stock for tentsuyu (1/2 cup)
- Instant dashi powder dissolved in hot water, quick and authentic
- Light vegetable stock with a small piece of kombu steeped briefly, for vegetarian tentsuyu
- Light fish stock or diluted bonito broth, if you want a stronger umami
Pro Tips
Tip 1: Keep everything cold and gentle. Chill the egg and water or club soda and mix the batter just before frying, folding only until combined so it stays lumpy. Cold batter gives you the lightest, crispest coating.
Tip 2: Make a starch barrier. Thoroughly pat the chicken dry, then lightly dust with cornstarch or potato starch so the batter adheres without sliding off. Shake off excess dust so the coating stays thin and delicate.
Tip 3: Control the oil like a pro. Use a thermometer and work in small batches to keep the temperature steady around 170 to 180 C. If the oil gets too cool the coating will absorb oil and become heavy; too hot and the outside will burn before the inside is cooked.
Tip 4: Rest and salt at the end. Drain fried pieces on a wire rack so air circulates and they stay crisp. Sprinkle a little fine salt immediately after frying for the best flavor, and keep finished pieces warm in a low oven only briefly to avoid sogginess.
The BEST Chicken Tempura Recipe
I get impossibly crisp, golden chicken tempura with a juicy center that rivals my favorite Japanese restaurant. The delicate crunch is the secret that keeps everyone reaching for one more piece.
4
servings
450
kcal
Equipment: 1. Cutting board
2. Chef’s knife
3. Paper towels or clean kitchen towels
4. Mixing bowls (one for batter, one for seasoning)
5. Whisk and measuring cups and spoons
6. Deep pot or heavy Dutch oven for frying
7. Frying thermometer (candy or probe thermometer)
8. Slotted spoon or spider and heatproof tongs
9. Wire rack with a baking sheet or paper towel lined tray and a small saucepan for the tentsuyu sauce
Ingredients
1 pound boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon soy sauce (optional, for light seasoning)
1 large egg, cold
1 cup ice cold water or chilled club soda
1 cup cake flour or low protein flour (or 1 cup all purpose flour if unavailable)
1/4 cup cornstarch or rice flour
Extra cornstarch or potato starch for dusting the chicken, about 2 tablespoons
Vegetable oil, canola oil, or peanut oil for deep frying, about 4 cups
For tentsuyu dipping sauce: 1/2 cup dashi stock
For tentsuyu dipping sauce: 2 tablespoons soy sauce
For tentsuyu dipping sauce: 2 tablespoons mirin
For tentsuyu dipping sauce: 1 teaspoon sugar
Grated daikon radish for serving, about 1/2 cup (optional)
Directions
- Pat chicken pieces dry, season with kosher salt and black pepper and, if using, toss briefly with 1 tablespoon soy sauce; set aside 10 minutes.
- Lightly dust the chicken with about 2 tablespoons extra cornstarch or potato starch and shake off excess.
- Make the batter just before frying by whisking 1 large cold egg with 1 cup ice cold water or chilled club soda until combined, then gently fold in 1 cup cake flour (or low protein flour or all purpose) and 1/4 cup cornstarch or rice flour; do not overmix, a few lumps are fine.
- Heat 3 to 4 cups vegetable, canola, or peanut oil in a deep pot to 170 to 180 C (340 to 360 F) and keep oil at an even temperature; a thermometer is recommended.
- Working in small batches, dip dusted chicken pieces into the batter to coat, let excess drip off, then carefully lower into the hot oil.
- Fry until the coating is golden and crispy and the chicken is cooked through, about 3 to 5 minutes per batch depending on piece size; avoid overcrowding and adjust heat to maintain oil temperature.
- Remove chicken to a wire rack or paper towel lined tray to drain and rest briefly so juices redistribute; keep finished pieces warm in a low oven if needed while frying remaining batches.
- While frying, make tentsuyu dipping sauce by combining 1/2 cup dashi stock, 2 tablespoons soy sauce, 2 tablespoons mirin, and 1 teaspoon sugar in a small saucepan, warming gently until the sugar dissolves; cool slightly before serving.
- Serve chicken tempura hot with tentsuyu sauce and optional grated daikon radish for dipping.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 4
- Calories: 450kcal
- Fat: 14g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 4g
- Monounsaturated: 6g
- Cholesterol: 115mg
- Sodium: 1250mg
- Potassium: 400mg
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 3g
- Protein: 29g
- Vitamin A: 20IU
- Vitamin C: 2mg
- Calcium: 30mg
- Iron: 1.2mg
