If you have ever yearned for a perfectly light and crunchy fried chicken that melts in your mouth with every bite, then you are in for a treat with the Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe. This dish brilliantly captures the delicate balance of airy batter and tender chicken, creating a snack or meal that’s nothing short of magical. Every crispy piece carries a whisper of Japanese tradition while being delightfully easy to prepare at home, making it a favorite for both casual gatherings and special dinners.
Ingredients You’ll Need
The magic behind this Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe lies in its simple, thoughtfully chosen ingredients. Each element plays a crucial role, ensuring the chicken stays juicy while the batter crisps up to perfection, delivering both texture and flavor in every bite.
- 1 pound chicken breast: Lean and tender, perfect for quick frying and absorbing flavors.
- 1 cup all-purpose flour: Provides the base that helps create a light, airy batter.
- 1/2 cup cornstarch: Adds extra crispiness to the coating to keep it crunch-worthy.
- 1 teaspoon baking powder: Introduces tiny bubbles for a puffed-up, crunchy finish.
- 1/2 teaspoon salt: Enhances the natural flavors of the chicken and batter.
- 1 egg: Binds the batter ingredients together for a smooth, light texture.
- 1 cup ice-cold water: Vital for the batter’s lightness; keeps it from becoming heavy or greasy.
- 2-3 cups vegetable oil: For frying; use a neutral oil with a high smoke point to get that perfect crisp.
- Tempura dipping sauce (to taste): Complements the chicken with savory, umami-rich notes.
- Lemon wedges (to taste): Adds a fresh, zesty brightness when squeezed over the hot tempura.
- Grated daikon radish (to taste): Offers a refreshing, mild peppery kick that balances the richness.
- Sea salt (to taste): A finishing sprinkle that enhances every flavor.
How to Make Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe
Step 1: Prepare the Chicken
Begin by cutting your chicken breast into strips or bite-sized pieces to ensure even cooking. Pat them dry thoroughly with paper towels — this is key for crispiness because excess moisture makes the batter soggy, and nobody wants that!
Step 2: Make the Tempura Batter
In a large bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt to ensure there are no lumps and the dry ingredients are perfectly combined. In a separate bowl, lightly beat the egg and then blend with the ice-cold water. Carefully fold the wet ingredients into the dry ones with gentle strokes — you want the batter slightly lumpy, not overmixed, to keep it light.
Step 3: Heat the Oil
Pour your vegetable oil into a deep pan or fryer until it reaches a depth of 2 to 3 inches, then heat to 350°F (175°C). Keeping a consistent temperature is essential here — too hot and the batter burns before the chicken cooks, too cold and the tempura absorbs oil, turning greasy and heavy.
Step 4: Batter and Fry the Chicken
Dip each chicken piece generously into the batter, ensuring it’s fully coated but not dripping excessively. Fry in small batches to keep the oil temperature steady, cooking for about 3-4 minutes or until the tempura is a beautiful golden brown. The transforming crunch will make your kitchen smell like a Japanese street food festival!
Step 5: Drain and Rest
Remove the chicken tempura with a slotted spoon and let it drain on a wire rack or paper towels. This step keeps your tempura crisp by allowing excess oil to drip away instead of pooling underneath the pieces.
Step 6: Serve Hot and Fresh
Don’t wait to serve; tempura is best when hot and crispy. Offer it alongside tempura dipping sauce, lemon wedges, or a dollop of freshly grated daikon radish for that authentic Japanese tempura experience.
How to Serve Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe
Garnishes
Simple garnishes like freshly grated daikon radish and a sprinkle of fine sea salt bring a beautiful contrast to the crispy, warm tempura. Squeezing lemon over the chicken creates a bright, citrusy note that balances the rich fried batter perfectly.
Side Dishes
Pair your Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe with classic sides like steamed jasmine rice or a light cucumber salad for a refreshing counterpoint. Miso soup can add warmth and deepen the meal’s Japanese authenticity without overshadowing the tempura’s delicate flavors.
Creative Ways to Present
For stunning presentation, serve the tempura on a bamboo mat or a woven basket lined with parchment for a rustic touch. Arrange lemon wedges and dipping sauce in small bowls around the plate, encouraging your guests to customize each bite. Adding a sprinkle of toasted sesame seeds or finely chopped shiso leaves can elevate the look and taste, making your dish both inviting and Instagram-worthy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, let them cool completely and then store in an airtight container in the refrigerator. While the crispness will diminish over time, the flavors stay vibrant, making the chicken perfect for quick reheating or repurposing into salads or wraps.
Freezing
Freezing tempura isn’t ideal because the texture suffers after thawing; however, if you must, flash-freeze the fried pieces on a baking sheet first, then transfer them to a freezer-safe bag. This method keeps them from sticking together but know that the crispiness will not fully return after reheating.
Reheating
The best way to bring back the original crunch is to reheat leftovers in a preheated oven or air fryer at 350°F (175°C) for about 5-7 minutes. Avoid microwaving, which tends to make the batter soggy and chewy — definitely not the blissful texture we crave in the Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe!
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are juicier and can add a richer flavor, but be mindful they may require slightly longer frying times due to their higher fat content.
Why is the batter mixed with ice-cold water?
Ice-cold water slows gluten formation in the flour, preventing the batter from becoming tough and heavy, which is essential for keeping it light and crispy.
Is it okay if the batter has lumps?
Yes, lumps in tempura batter are a good sign. Overmixing creates gluten, which toughens the batter, so aim for a slightly lumpy mix to maintain that delicate crunch.
What can I use if I don’t have tempura dipping sauce?
A simple soy sauce and mirin mixture, or even ponzu sauce, work beautifully as substitutes, adding tangy and umami dimensions that complement the crispy chicken.
Can I make the batter ahead of time?
It’s best to prepare the batter right before frying so it remains cold and bubbly. If made too early, it can lose its carbonation and result in a heavier, less crispy coating.
Final Thoughts
There is something truly joyous about biting into perfectly golden, light, and crisp chicken that has been lovingly fried in a tempura batter. The Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe is exactly that kind of dish — simple, elegant, and utterly satisfying. I can’t wait for you to try this recipe and experience the crispy delight that’s so much more than just fried chicken. Happy cooking and blissful tasting!
Print
Light & Crispy Japanese Chicken Tempura: Best Ever Recipe Bliss Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Description
This recipe for Light & Crispy Japanese Chicken Tempura delivers tender chicken pieces encased in a delicate, airy batter that fries up golden and crisp. Perfectly paired with traditional tempura dipping sauce, fresh lemon wedges, and grated daikon radish, this dish is a delightful way to enjoy authentic Japanese flavors with a satisfying crunch.
Ingredients
Chicken
- 1 pound chicken breast
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup ice-cold water
Frying
- 2–3 cups vegetable oil
To Serve
- Tempura dipping sauce, to taste
- Lemon wedges, to taste
- Grated daikon radish, to taste
- Sea salt, to taste
Instructions
- Prepare the chicken: Cut the chicken breast into strips or bite-sized pieces. Pat them dry thoroughly with paper towels to remove any surface moisture, which helps the batter to adhere and crisp up better during frying.
- Make the batter: Sift together the all-purpose flour, cornstarch, baking powder, and salt into a large mixing bowl to ensure even distribution and airiness. In a separate bowl, lightly beat the egg and mix it with the ice-cold water. Gently combine the wet ingredients into the dry mix, stirring just until incorporated to avoid overmixing and keep the batter light and crispy.
- Heat the oil: Pour 2-3 inches of vegetable oil into a deep pan or fryer and heat it to 350°F (175°C). Use a thermometer to maintain accurate temperature for perfect frying results.
- Batter and fry the chicken: Coat each chicken piece thoroughly with the tempura batter, allowing excess batter to drip off. Fry in small batches to prevent overcrowding, cooking each piece for about 3-4 minutes until they turn golden brown and crispy.
- Drain the tempura: Using a slotted spoon, carefully remove the fried chicken tempura from the oil. Place them on a wire rack or paper towels to drain any excess oil, preserving the crisp texture.
- Serve immediately: Serve the tempura hot with tempura dipping sauce, lemon wedges, grated daikon radish, and a sprinkle of sea salt on the side to enhance the flavors and provide traditional accompaniments.
Notes
- Ensure the water for the batter is ice-cold to achieve the lightest, crispiest tempura texture.
- Do not overmix the batter; lumps are fine and will help create a delicate crust.
- Maintaining oil temperature is crucial for proper frying and to avoid greasy tempura.
- Fry in small batches to avoid temperature drops and uneven cooking.
- Use a wire rack instead of paper towels for draining if you want to keep the tempura extra crispy.
- Serve immediately after frying for the best texture and flavor.
