Chicken tempura is a delightful twist on the traditional Japanese tempura, which typically features vegetables and seafood. This dish offers a crispy, golden-brown exterior with tender, juicy chicken inside, making it a popular choice for those who love the texture and taste of deep-fried foods but prefer chicken over other proteins.
In this blog post, we’ll explore how to make chicken tempura at home, the key ingredients, the step-by-step process, and tips to ensure your tempura turns out perfect every time. Whether you’re new to tempura or looking to try a new variation, this guide will walk you through everything you need to know.
What is Chicken Tempura?
Tempura is a traditional Japanese cooking method that involves dipping ingredients in a light batter and frying them to achieve a delicate, crispy texture. While seafood and vegetables are most commonly used in tempura, chicken tempura has become a favorite for those who prefer meat. The batter is typically made from a mixture of flour, water, and eggs, creating a light and airy coating that crisps up beautifully when fried. Typically, a dipping sauce is served with chicken tempura, such as tentsuyu, which enhances the flavors of the dish.
Why Chicken Tempura?
Chicken tempura is not just another fried chicken dish; it brings together the unique qualities of Japanese tempura with the universal appeal of chicken. The light batter allows the natural flavors of the chicken to shine through, unlike heavier breading used in other fried chicken recipes. Because of this, it’s a flexible dish that works well as an appetizer, main course, or even a snack. Additionally, the simple and quick cooking process makes it a great option for weeknight dinners or when you want to impress guests with something special.
Ingredients Needed for Chicken Tempura
To make chicken tempura at home, The following ingredients are required:
- Chicken: The best chicken to use is skinless, boneless breasts or thighs. To ensure consistent cooking, cut the chicken into bite-sized pieces or thin strips.
- Tempura Batter:
- 1 cup of all-purpose flour
- 1 large egg
- 1 cup of ice-cold water
- 1/2 teaspoon of baking powder (optional, for extra crispiness)
- A pinch of salt
- Oil for Frying: Vegetable, canola, or peanut oil are good options for frying tempura.
- Dipping Sauce: Tentsuyu is the traditional dipping sauce for tempura, made from dashi, soy sauce, and mirin. You can also serve chicken tempura with ponzu sauce, a citrus-based soy sauce, or simply with soy sauce.
Also Read: Healthy Chicken Taco Recipe for a Delicious Meal
Step-by-Step Guide to Making Chicken Tempura
Prepare the Chicken
Cut the chicken into bite-sized chunks or thin strips to start. When the chicken is fried, this will help it cook more quickly and evenly. Season the chicken lightly with salt and set it aside.
Make the Tempura Batter
In a mixing bowl, whisk the egg lightly, then add the ice-cold water. Keeping it cold is essential for a light and airy batter, so you may want to place the mixing bowl over another bowl filled with ice. Gradually add the flour and baking powder (if using) to the egg mixture, and stir just until combined. Be careful not to overmix; the batter should be slightly lumpy. Overmixing can lead to a heavy and dense coating, rather than the desired light and crispy texture.
Heat the Oil
Pour oil into a deep pan or wok, ensuring it’s deep enough to fully submerge the chicken pieces. Preheat the oil to 175°C, or 350°F. A small bit of batter can be dropped into the oil to check the temperature; if it glows and floats to the top, the oil is ready.
Dip and Fry the Chicken
Before gently putting each piece of chicken into the heated oil, dip it into the tempura batter and let any extra batter drop off. Batch-fry the chicken to prevent packing the pan too full, which can lower the oil temperature and result in soggy tempura. Fry the chicken pieces for 2-3 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to remove the chicken from the oil and place it on a dish covered with paper towels to remove any excess oil.
Serve the Chicken Tempura
Serve the chicken tempura hot, alongside your choice of dipping sauce. Tentsuyu is a traditional option, but soy sauce with a squeeze of lemon or lime also works well. For a more complete meal, consider serving the chicken tempura with steamed rice, miso soup, and a side of pickled vegetables.
Tips for Perfect Chicken Tempura
- Keep the Batter Cold: The key to a crispy tempura is keeping the batter as cold as possible. You can do this by using ice-cold water and placing the batter bowl in another bowl filled with ice.
- Don’t Overmix the Batter: A few lumps in the batter are okay. Overmixing can result in a dense, heavy coating rather than the desired light, airy texture.
- Maintain Oil Temperature: The oil needs to stay at a consistent temperature of 350°F (175°C) for the best results. If the temperature drops, the batter will absorb more oil and become greasy.
- Fry in Batches: Frying too many pieces at once can lower the oil temperature, leading to soggy tempura. Fry in small batches, letting the oil reheat in between each batch.
Variations of Chicken Tempura
While the classic chicken tempura is delicious on its own, there are many ways you can add variety to this dish:
- Spicy Chicken Tempura: Add a pinch of cayenne pepper or chili flakes to the batter for a spicy kick.
- Herb-Infused Tempura: Mix chopped fresh herbs like parsley, cilantro, or green onions into the batter for an extra layer of flavor.
- Vegetable Tempura Combo: Pair chicken tempura with tempura vegetables like sweet potatoes, bell peppers, or zucchini for a colorful and nutritious meal.
Also Read: Easy and Creamy Tuscan Chicken Pasta Recipe
Nutritional Information
Chicken tempura can be part of a balanced diet when enjoyed in moderation. Here’s a general idea of the nutritional content per serving (assuming a serving size of about 4-5 pieces of chicken tempura):
- Calories: Approximately 350-400 calories
- Protein: 20-25 grams
- Fat: 20-25 grams (depending on the amount of oil absorbed during frying)
- Carbohydrates: 15-20 grams
Whole chicken tempura is higher in calories due to the frying process, using lean chicken and a light batter helps keep it relatively low in fat compared to other fried dishes.
Pairing Suggestions
Chicken tempura pairs well with a variety of sides and beverages. Here are some ideas:
- Sides: Steamed rice, miso soup, pickled vegetables, or a fresh salad with a light sesame dressing.
- Beverages: Green tea, sake, or a crisp, light beer complement the flavors of chicken tempura nicely.
Conclusion
Crispy chicken tempura is a delicious and versatile dish that brings a unique Japanese twist to traditional fried chicken. With its light and airy batter and tender, juicy chicken, it’s sure to become a favorite in your household. By using the advice and procedures provided in this handbook, you can easily make chicken tempura at home and enjoy a restaurant-quality dish without the need for special ingredients or equipment.
Whether you’re cooking for yourself, your family, or entertaining guests, chicken tempura is a crowd-pleaser that can be enjoyed as an appetizer, main course, or even a snack. Try your hand at creating your own unique versions of dipping sauces for this dish, and savor the delicious flavors of this Japanese-inspired treat.
Frequently Asked Questions (FAQs)
The key to achieving crispy chicken tempura is to use ice-cold water when making the batter and to avoid overmixing. The cold batter helps create a light, airy coating that crisps up beautifully when fried. Also, maintaining the oil temperature at 350°F (175°C) is crucial to avoid soggy tempura.
Yes! While this recipe focuses on chicken, you can easily substitute other meats like shrimp or fish. Vegetables such as sweet potatoes, zucchini, and bell peppers also work wonderfully in tempura. The same batter and frying method can be used for all these variations.
The traditional dipping sauce for tempura is tentsuyu, made from dashi, soy sauce, and mirin. However, you can also serve chicken tempura with ponzu sauce (a citrusy soy sauce) or simply soy sauce with a squeeze of lemon or lime for a fresh, tangy flavor.
It’s best to prepare the tempura batter just before frying to ensure it stays cold. If you need to prepare it in advance, store the batter in the refrigerator, but keep in mind that the texture may not be as light and crispy if it sits for too long.
To keep tempura crispy for a longer time, place the fried pieces on a wire rack instead of directly on a paper towel. This allows air to circulate around the tempura, preventing it from becoming soggy. If you need to reheat the tempura, do so in an oven at 350°F (175°C) for a few minutes to restore its crispiness.
