Japanese Chicken Tempura Recipe

All-purpose flour: This forms the base of the tempura batter, giving it structure and lightness.

Cold water: Essential for creating a light and airy batter. Use ice-cold water for best results.

Beaten egg: Helps bind the batter and adds richness.

Chicken breasts: Cut into strips, these provide the main protein for the dish.

Salt: Used to season the chicken strips before battering.

Pepper: Adds a touch of spice to the chicken strips.

Vegetable oil: Used for deep frying the battered chicken strips until golden and crispy.

When making tempura batter, ensure that the water is ice-cold. This helps create a light and crispy texture by preventing the gluten in the flour from developing too much. Additionally, avoid overmixing the batter to maintain its delicate consistency.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter, crispier texture that is more traditional for tempura.

• cold water - Substitute with sparkling water: Sparkling water adds extra airiness to the batter, making it lighter and crispier.

• beaten egg - Substitute with club soda: Club soda can be used to achieve a similar light and airy batter without the use of eggs.

• chicken breasts - Substitute with shrimp: Shrimp is a popular protein in tempura and offers a different but equally delicious flavor and texture.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor that complements the tempura batter well.

• pepper - Substitute with shichimi togarashi: This Japanese seven-spice blend adds a bit of heat and complexity to the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying tempura.

• Allow the chicken tempura to cool completely at room temperature before storing or freezing. This prevents condensation, which can make the tempura soggy.
• For short-term storage, place the cooled tempura in an airtight container lined with paper towels. Store in the refrigerator for up to 2 days.
• To freeze, arrange the cooled tempura strips in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the tempura strips to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Label with the date and store for up to 1 month.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen tempura strips on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes or until heated through and crispy. Alternatively, you can reheat in an air fryer at 350°F (175°C) for 5-7 minutes.
• Avoid microwaving, as it can make the tempura lose its crispiness and become rubbery.
• Serve immediately with your favorite dipping sauce to enjoy the best texture and flavor.

• Oven Method:

  1. Preheat your oven to 375°F (190°C).
  2. Place the leftover chicken tempura on a baking sheet lined with parchment paper.
  3. Lightly spray or brush the tempura with a bit of vegetable oil to help retain its crispiness.
  4. Bake for about 10-15 minutes, flipping halfway through, until the tempura is heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the chicken tempura in a single layer in the air fryer basket.
  3. Air fry for 5-7 minutes, shaking the basket halfway through, until the tempura is hot and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the skillet.
  3. Place the chicken tempura in the skillet and cook for 3-4 minutes on each side, until heated through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 375°F (190°C).
  2. Place the chicken tempura on the toaster oven tray.
  3. Toast for about 8-10 minutes, flipping halfway through, until the tempura is hot and crispy.

• Microwave Method (Not Recommended for Crispiness):

  1. Place the chicken tempura on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, checking frequently, until heated through. Note that this method may result in a loss of crispiness.

• Mixing bowl: A large bowl used to whisk together the flour, cold water, and beaten egg.

• Whisk: A utensil used to combine the flour, water, and egg without overmixing.

• Knife: A sharp tool used to cut the chicken breasts into strips.

• Cutting board: A surface to safely cut the chicken breasts.

• Deep fryer: An appliance to heat the vegetable oil to the correct temperature for frying.

• Thermometer: A device to ensure the oil reaches and maintains 350°F (175°C).

• Tongs: A tool to carefully place the battered chicken strips into the hot oil and remove them once cooked.

• Paper towels: Used to drain excess oil from the fried chicken strips.

• Serving plate: A dish to serve the cooked chicken tempura immediately.

Prepare ingredients ahead: Measure and cut all ingredients before starting to cook. This will streamline the process.

Use a thermometer: Ensure the oil is at the right temperature quickly by using a kitchen thermometer.

Batch frying: Fry multiple chicken strips at once to save time, but avoid overcrowding the pot.

Preheat oil: Start heating the vegetable oil while you prepare the batter and chicken.

Keep batter cold: Place the batter bowl over ice to keep it cold, ensuring a crispier result and faster cooking.