Chicken Tempura

This easy Chicken Tempura recipe uses chicken breast, soy sauce, flour, egg, and soda water to make light, golden-fried magic.

this Recipe

So, picture this. It’s a random Tuesday, I’m still in pajamas at 3 PM, and all I want is something fried—something crispy, comforting, and vaguely impressive. But going out? Not happening. I glance in the fridge: a lone chicken breast, some soy sauce, half-used sparkling water from last night’s mocktail attempt, and me—hungry and determined.

Cue the inspiration: Chicken Tempura. Something I always thought was reserved for Japanese restaurants with mood lighting and $12 miso soup. I didn’t have a deep fryer or a fancy batter mix. But I figured, “Why not try?”

Fifteen minutes later, I was standing at my stove, flipping the crispiest, lightest chicken I’ve ever made at home. My house smelled amazing. My confidence? Sky-high. And the best part? I didn’t even have to wear real pants.

Why You’ll Love This Chicken Tempura Recipe?

You know how some recipes look simple but somehow turn into chaos halfway through? Yeah, this isn’t one of those. This Chicken Tempura recipe is what I like to call “quiet genius.” It’s quick, it’s crunchy, and it uses ingredients that feel weirdly ordinary until they come together into something you could easily pass off as takeout (if you plated it nicely and hid the dirty dishes).

Also… that soda water? Don’t skip it. It’s the bubbly little miracle that gives the batter its signature lightness. It’s like the difference between a winter coat and a puffer jacket—same warmth, way less bulk. The tempura turns out airy and crisp, not heavy and greasy.

Ingredient Notes:

Let’s keep it real. This is a pantry-friendly kind of recipe. Nothing pretentious. No wild chase around five grocery stores. Just stuff that plays well together.

• 1 lb chicken breast, thinly sliced into strips
  Don’t overthink it. If you’ve got chicken thighs, use those. You’re not being judged.

• 3 tbsp soy sauce
  Adds depth. Gives the chicken a quick soak of umami flavor.

• ½ tsp salt + ½ tsp black pepper
  Because seasoning is love. Also, it actually matters here.

• ¾ cup flour + ¼ cup cornstarch
  This combo is key. Flour gives structure, cornstarch gives that magical crisp.

• ¼ tsp baking soda
  Just a tiny bit helps with lift. Think of it like your batter’s best friend.

• 1 egg, whisked
  Binds the batter. Doesn’t need to be fancy—just cracked and stirred.

• 1 cup soda water (cold and fizzy)
  This is where the magic happens. Don’t substitute. Don’t question it.

• Vegetable oil (enough to fry)
  Go for something neutral like canola. No olive oil, please—it’s not that kind of party.

How To Make Chicken Tempura?

Step 1. Season the Chicken First

Toss your sliced chicken into a bowl with soy sauce, salt, and pepper. Give it a stir and let it sit while you prep the batter. No need to marinate for hours—this is a weeknight miracle, not a weekend project.

Step 2. Whip Up That Magical Tempura Batter

In a wide bowl, mix your flour, cornstarch, and baking soda. Make a little well (just like Grandma used to for pancakes), pour in the whisked egg, then slowly add the soda water. Stir gently. It should look like lumpy pancake batter, and that’s actually perfect.

Step 3. Heat Your Oil

Pour about an inch of oil into a deep skillet or pot and set it over medium heat. When it starts shimmering, drop a bit of batter in—if it sizzles and floats, you’re ready to rock.

Step 4. Batter + Fry Like a Pro

Dip each chicken strip in the batter, let the excess drip off, and gently place it into the hot oil. Work in batches. Fry until golden brown—about 2–3 minutes per side. Transfer to a paper towel–lined plate like the kitchen boss you are.

Step 5. Serve Immediately (Trust Me)

Tempura waits for no one. Eat while it’s hot, crispy, and doing that “shatter in your mouth” thing. Pair it with dipping sauce, rice, or eat it straight off the plate. I don’t judge.

Storage Options:

If, by some miracle, you have leftovers:

• Store in an airtight container in the fridge for up to 2 days.

• Reheat in the oven or air fryer. 375°F for about 8 minutes works.

• Microwave? Only if you’re desperate. It turns crisp into meh.

Variations and Substitutions:

• Chicken thighs? Go for it. More flavor.

• Wanna go veggie? Zucchini, sweet potato, green beans—they all tempura beautifully.

• No cornstarch? Use rice flour or more AP flour. Won’t be as crisp but still good.

• Gluten-free? Swap in GF flour and tamari instead of soy sauce.

• Dipping sauces? Try sweet chili, ponzu, or even spicy mayo if you’re feeling wild.

What to Serve with Chicken Tempura?

Honestly, it could be a solo star. But if you want the whole vibe:

• Steamed jasmine rice – Obvious, but so right.

• Cucumber salad or Asian slaw – Adds crunch and freshness.

• Miso soup – Light, comforting, and balances the crispy.

• A cold beer or green tea – Depending on your mood and time of day.

Frequently Asked Questions:

Can I make the batter ahead of time?
Nope. It needs to be fresh and fizzy. Bubbles = crisp.

What’s the best oil for frying tempura?
Neutral oil like vegetable, canola, or peanut. You want something light and high-temp tolerant.

Can I air fry this?
Technically yes—but the classic crispiness comes from real oil frying. If you’re after authenticity, stick with the stovetop.

Making Chicken Tempura at home might sound intimidating, but once you do it, you’ll wonder why you waited so long. It’s quick, flexible, and honestly a little therapeutic—there’s something so satisfying about watching battered chicken puff up into golden perfection.

More importantly, it reminds me of why I love cooking. Not because I always know what I’m doing (spoiler: I don’t), but because sometimes you throw stuff together, take a leap, and end up with something amazing.

So next time you’re staring at a plain chicken breast and feeling uninspired—think crispy. Think tempura. And remember, you’ve got this.

Now tell me—what’s your favorite thing to tempura? I’ve tried shrimp, zucchini, even avocado once (weird but wonderful). Drop your recs below—I’m always looking for an excuse to fry stuff.

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Chicken Tempura

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

This light and crispy Chicken Tempura features thinly sliced chicken breast coated in a delicate soda water batter, then fried to golden perfection. A quick and satisfying Japanese-inspired dish.

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4 Servings

Ingredients

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For the Chicken:

• 1 pound boneless skinless chicken breast, sliced into thin strips
• 3 tablespoons soy sauce
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 cup vegetable oil for frying

For the Batter:

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ¼ teaspoon baking soda
• 1 large egg whisked
• 1 cup cold soda water or sparkling water

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Instructions

 

Prepare the Chicken:

1. Place the sliced chicken breast in a large bowl. Add the soy sauce, salt, and black pepper. Stir well to ensure the chicken is evenly coated in the seasoning. Set aside while preparing the batter.

Prepare the Batter:

1. In a separate large mixing bowl, combine the all-purpose flour, cornstarch, and baking soda. Create a well in the center of the dry ingredients. Add the whisked egg and cold soda water into the well. Gently mix until the batter is just combined. It is acceptable for the mixture to remain slightly lumpy.

Heat the Oil:

1. In a deep skillet, wok, or Dutch oven, pour the vegetable oil to a depth suitable for shallow frying. Heat the oil over medium heat until it reaches approximately 350°F (175°C). If a drop of batter sizzles immediately upon contact, the oil is ready.

Fry the Chicken:

1. Dip each strip of seasoned chicken into the batter, ensuring it is fully coated. Allow any excess batter to drip off before carefully placing each piece into the hot oil. Fry in batches to avoid overcrowding the pan.

Cook Until Golden:

1. Fry the chicken pieces for 2–3 minutes on each side, or until the coating is golden brown and the chicken is fully cooked through. Use a slotted spoon to transfer the chicken to a paper towel–lined plate to drain excess oil.

Serve Immediately:

1. Serve the Chicken Tempura hot, accompanied by a dipping sauce of choice or as part of a larger meal.

Notes

To make this recipe gluten-free:

• Replace the all-purpose flour with a 1:1 gluten-free flour blend suitable for frying.
• Use tamari or a certified gluten-free soy sauce in place of traditional soy sauce.
• Confirm that the cornstarch and baking soda are processed in a gluten-free facility.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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