If you’re craving a dish that perfectly balances a light, airy crunch with juicy, tender chicken, look no further than this Crispy Chicken Tempura with Dipping Sauce Recipe. It’s an inviting mix of textures and flavors that comes together quickly, making it an ideal choice for both a special dinner or a comforting snack. The delicate tempura batter, enhanced by sparkling water, creates an irresistible crispiness that holds up beautifully each time you fry the chicken. Pair it with a savory dipping sauce, and you’ve got a crowd-pleaser that never fails to impress!
Ingredients You’ll Need
The magic of this Crispy Chicken Tempura with Dipping Sauce Recipe lies in its simplicity. Each ingredient plays a crucial role, from the tender chicken to the powdery coating that crisps up just right, creating a perfect harmony of taste, texture, and color.
- Boneless, skinless chicken breasts or thighs: Choose thighs for more juiciness or breasts for leaner bites, all cut into bite-sized pieces for even frying.
- All-purpose flour: The base of the batter, providing structure and a light, crisp texture when fried.
- Cornstarch: Helps achieve an irresistibly light crunch by absorbing moisture and preventing a dense batter.
- Baking powder: Adds lift to the batter, ensuring your tempura is airy and puffy rather than heavy.
- Salt and white pepper: Enhance subtle savory notes without overpowering the delicate flavors.
- Large egg: Binds the batter while contributing richness and color.
- Cold sparkling water or iced water: The secret to a crispy batter, keeping it light by inhibiting gluten formation.
- Vegetable oil for frying: Neutral-flavored oil ideal for deep frying to the perfect golden crisp.
- Tempura dipping sauce: Either store-bought or homemade, this adds that quintessential tangy, savory element for dunking.
- Optional garnishes (chopped green onions, sesame seeds): Add a fresh, nutty touch and pop of color for a gorgeous final plate.
How to Make Crispy Chicken Tempura with Dipping Sauce Recipe
Step 1: Prepare the Dry Ingredients
Start by mixing the all-purpose flour, cornstarch, baking powder, salt, and white pepper in a large bowl. This combination forms the backbone of your batter, setting the stage for that fantastic crunch.
Step 2: Whisk the Wet Ingredients
In a separate bowl, beat your egg and cold sparkling water together until smooth. The chilliness and bubbles from the sparkling water are essential—they keep your batter crisp and light as it fries.
Step 3: Combine Batter
Gently pour the wet mixture into the dry ingredients. Stir just enough to combine; the batter should remain lumpy and not be overmixed, which helps keep the texture light and fluffy. If the batter seems too thick, loosen it with a splash more cold water.
Step 4: Heat the Oil
Bring your vegetable oil to about 350 degrees Fahrenheit in a deep pot or fryer. It’s crucial to maintain this temperature so the chicken cooks quickly and evenly without soaking up too much oil.
Step 5: Coat and Fry the Chicken
Dip each piece of chicken into the batter, ensuring full coverage, then carefully place it into the hot oil. Fry in small batches to avoid overcrowding and cook each batch for 3 to 4 minutes until beautifully golden and crispy. Use a slotted spoon or tongs to remove the chicken and let drain on paper towels.
Step 6: Serve with Dipping Sauce
Serve your freshly fried chicken tempura immediately, accompanied by a flavorful tempura dipping sauce. To elevate the presentation and flavor, sprinkle with chopped green onions and toasted sesame seeds if you like.
How to Serve Crispy Chicken Tempura with Dipping Sauce Recipe
Garnishes
A light sprinkling of chopped green onions or sesame seeds adds a lovely contrast in color and a hint of freshness and nuttiness that complements the fried chicken perfectly. Don’t underestimate the power of these small touches for a restaurant-quality finish at home.
Side Dishes
Pair your Crispy Chicken Tempura with light sides like steamed rice, a vibrant seaweed salad, or a cooling cucumber salad. These choices balance the fried chicken’s rich texture and keep your meal feeling fresh and exciting.
Creative Ways to Present
Transform your meal into a vibrant feast by serving the tempura atop a bed of mixed greens or alongside a colorful platter of pickled vegetables. You can even skew your chicken tempura pieces on bamboo sticks to make fun, bite-sized appetizers perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
After enjoying your Crispy Chicken Tempura with Dipping Sauce Recipe, wrap any leftovers tightly in paper towels to absorb excess oil and keep it crisp, then store in an airtight container in the fridge for up to two days.
Freezing
For longer storage, freeze your chicken tempura by laying the pieces in a single layer on a baking sheet until firm, then transferring to a resealable freezer bag. They will keep well for up to one month and are a perfect quick snack or meal addition.
Reheating
To bring back that irresistible crispiness, reheat your tempura in a hot oven or toaster oven at 375 degrees Fahrenheit for about 10 minutes. Avoid microwaving, as it makes the coating soggy and takes away from the texture you love.
FAQs
What makes tempura batter different from other batters?
Tempura batter is unique because it uses cold sparkling water and minimal mixing to keep gluten formation low, resulting in an ultra-light, crispy coating rather than a dense crust.
Can I use other meats or vegetables in this recipe?
Absolutely! Chicken is classic, but you can use shrimp, fish, or vegetables like sweet potato, zucchini, or bell peppers to enjoy a variety of tempura delights with the same crispy batter and dipping sauce.
Why is the temperature of the oil important?
Maintaining the oil at about 350°F ensures the batter fries quickly, sealing moisture in the chicken and creating a crisp exterior without becoming greasy or overcooked.
Do I have to use sparkling water for the batter?
While sparkling water is traditional and enhances crispiness due to the carbonation, you can substitute with cold iced water if needed, but the texture may be slightly less airy.
Can I make the dipping sauce from scratch?
Yes! A simple blend of soy sauce, mirin, dashi, and a touch of sugar recreates the classic tempura dipping sauce. Store-bought options work well too, especially for convenience.
Final Thoughts
This Crispy Chicken Tempura with Dipping Sauce Recipe is one of those delightful dishes that never fails to bring smiles at the table. Its combination of crunchy, juicy, and savory tastes makes cooking and sharing it with loved ones a true joy. Give it a try—you might just find your new favorite way to enjoy chicken!
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Crispy Chicken Tempura with Dipping Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Description
This Chicken Tempura recipe features tender bite-sized chicken pieces coated in a light, crispy tempura batter and fried to golden perfection. Served with a savory dipping sauce and optional garnishes like green onions and sesame seeds, it’s a delightful appetizer or main dish that’s quick and easy to prepare.
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large egg
- 1 cup cold sparkling water or cold water with ice cubes
Frying
- Vegetable oil for frying
Serving
- Tempura dipping sauce (store-bought or homemade)
- Chopped green onions (for garnish, optional)
- Sesame seeds (for garnish, optional)
Instructions
- Prepare Dry Ingredients: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and white pepper to create the dry batter base.
- Mix Wet Ingredients: In a separate bowl, whisk together the egg and cold sparkling water until the mixture is smooth and well combined.
- Make the Batter: Pour the egg and water mixture into the dry ingredients, stirring gently just until combined. The batter should be lumpy; avoid overmixing. If the batter is too thick, add a bit more cold water until it reaches a light, fluid consistency.
- Heat the Oil: Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Make sure the oil is deep enough to fully submerge the chicken pieces for even frying.
- Fry the Chicken: Dip each piece of chicken into the batter, ensuring it is fully and evenly coated. Carefully drop the battered chicken into the hot oil in batches to avoid overcrowding. Fry for 3-4 minutes or until the chicken is golden and crispy. Remove the cooked pieces and drain them on a paper towel-lined plate to remove excess oil.
- Serve: Serve the chicken tempura immediately with the tempura dipping sauce on the side. Garnish with chopped green onions and sesame seeds if desired for added flavor and presentation.
Notes
- Use very cold water or sparkling water to keep the batter light and crisp.
- Do not overmix the batter to prevent it from becoming dense.
- Maintain the oil temperature to ensure crispy coating without absorbing excess oil.
- Fry in small batches to avoid lowering the oil temperature.
- Serve immediately for best texture as tempura tends to get soggy if left to sit.
