cookingoJapan
🇯🇵 A TASTE OF JAPAN
Chicken Tempura.
Light, shatteringly crispy Japanese fried chicken in a feather-light tempura batter. Served with a delicate dipping sauce.
- Total time
- 30 min
- Servings
- 3 people
- Difficulty
- Easy
Ingredients
For 3 servings · Check off as you go
0 of 8 ingredients ready
Let's make it.
5 stepsMake the dipping sauce
Combine dashi, soy sauce, and mirin in a small pot. Bring to a simmer, then cool. Serve with grated daikon if available.
5 min
Prepare the chicken
Cut chicken into even strips. Pat very dry with paper towels (moisture prevents crispiness). Season lightly with salt.
5 min
Make the batter
Just before frying, mix cold sparkling water and egg. Add flour all at once and stir very briefly with chopsticks — the batter should be lumpy. Cold batter = crispy tempura.
2 min
Fry
Heat oil to 180°C. Dip chicken in batter, let excess drip off, and fry in batches for 3-4 minutes until golden. Do not overcrowd the pan.
12 min
Drain and serve
Drain on a wire rack (not paper towels). Serve immediately with the dipping sauce and extra salt.
2 min
Cooking Tips
Use ice-cold sparkling water for the batter — the carbonation creates a lighter texture. Do NOT overmix; lumps are perfectly fine and preferred!
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 450 kcal
- protein
- 32 g
- carbs
- 38 g
- fat
- 18 g
- fiber
- 1 g
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