Originating from Japan, tempura has captivated taste buds worldwide with its light and airy batter coating everything from vegetables to seafood. Whether you’re a seasoned home cook or a curious food enthusiast eager to explore new flavors, tempura promises a delightful experience.
With years of skilled training, Kobé Japanese Steakhouse is here for your culinary lesson in this beloved Japanese cuisine. In this blog you’ll learn exactly:
Get ready to taste it, because after reading this you’ll want to do it yourself!
Tempura is a style of cooking used in Japanese culture. It is thought to have begun in Japan during the Edo period (1603–1868), when street vendors set up shop around fish markets.
There is some dispute that tempura actually came from Portugal. Many Portuguese missionaries traveled to Japan during the Edo period and may have brought the cooking techniques with them, later being adopted by Japanese cuisine.
Tempura is similar to how many restaurants fry their food. The food, whether it be traditional seafood or vegetables, are lightly dipped in a batter and fried. The batter used creates a light and crispy texture to the food, sealing the flavors inside but not overtly saturating the food in oil.
Tempura chicken is a tasty and unique Japanese dish that comes from Coating chicken pieces in a very light, crispy batter and then quickly deep-frying them makes the outside irresistibly crunchy and the inside juicy and flavorful.
Tempura chicken has become popular around the world, though it remains an iconic Japanese comfort food. Read on to learn all about the history, preparation and enjoyment of this tasty fried chicken.
The Origins of Tempura Chicken
Tempura as a cooking technique can be traced back to Portuguese missionaries living in Japan in the 16th century. They shared the concept of deep frying seafood and vegetables in batter. However, the Japanese customized and perfected the tempura technique over time.
It’s likely that chicken tempura was created so that this cooking style could be used with more foods. Using the thin tempura batter and quick-frying method on chicken pieces opened up a lot of new options. Tempura could no longer only be a side dish; it could also be a main dish or a snack.
What Makes Tempura Chicken Special
There are a few key factors that distinguish tempura chicken from other fried chicken recipes
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The batter—Tempura batter is very thin, light, and crunchy. Simple things like ice water, flour, egg, and baking soda are used to make it. The batter coats the chicken thinly without heavy breading.
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The frying – Tempura frying requires oil around 350-375°F. The chicken cooks quickly, absorbing minimal oil and coming out tender within.
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The chicken – Thinly cut chicken breast or thigh meat is most common. This allows the chicken to cook fast so it stays moist and juicy.
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The flavors – On its own, tempura chicken has a delicate, mild flavor. It shines when dipped into sauces like tentsuyu, soy sauce, ponzu, or spicy mayo.
Tempura chicken is different from other fried chicken because it has a light batter, thin chicken cuts, high-heat oil, and dipping sauces.
How to Make Tempura Chicken at Home
Making tempura chicken from scratch is easier than you may think. Here is a quick overview:
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Prep the chicken – Slice chicken breasts lengthwise into long thin strips, 1/2 inch thick. Pat dry thoroughly.
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Make the batter – Whisk together cold ice water, AP flour, cornstarch, baking soda, and egg. Keep the batter cold.
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Heat the oil – In a heavy pot or dutch oven, heat 2-3 inches oil to 350-375°F. Use a thermometer to verify temp.
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Dip and fry – Working in small batches, dip chicken in batter, allowing excess to drip off. Fry 3-4 minutes until golden brown.
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Drain and serve – Drain fried chicken on a wire rack or paper towels. Enjoy immediately with dipping sauces.
The key is keeping the oil hot enough to perfectly crisp the batter coating on the outside while ensuring the chicken stays moist inside. Frying in small batches helps maintain the oil temperature.
Tips for the Best Homemade Tempura Chicken
Follow these helpful tips for success when making tempura chicken:
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Make the batter at the last minute to retain crispness. Don’t let it sit.
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Use ice cold water in the batter to prevent gluten development.
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Avoid overmixing the batter to prevent a dense, bready texture.
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Use a thermometer to maintain the oil between 350-375°F.
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Allow excess batter to drip off before frying so coating is thin.
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Fry the chicken in small batches to maintain oil heat.
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Drain on a wire rack or paper towels instead of stacking.
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Eat immediately while hot and crispy or the batter will soften.
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Pair with dipping sauces like soy, ponzu, spicy mayo, or tentsuyu.
Fun Ways to Enjoy Tempura Chicken
There are endless possibilities when it comes to serving up tempura chicken. Here are some fun ways to eat it:
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Japanese style – Serve with white rice and tentsuyu or soy sauce for dipping.
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Finger food – Provide as an appetizer at parties with various dipping sauces.
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Tacos – Chop up tempura chicken and add to soft tortillas or taco shells.
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Rice bowls – Top rice or salad with pieces of tempura chicken.
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Sandwiches – Place tempura chicken on buns or rolls with veggies and sauce.
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Entree – Make it a main dish by pairing with sides like edamame, miso soup, and pickles.
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Snack – Keep leftover pieces on hand for on-the-go crispy protein bites.
The light crunch and mild flavor of tempura chicken makes it incredibly versatile. Take it from finger food to full meals and anything in between!
A Crispy, Juicy Treat
In conclusion, tempura chicken provides a uniquely satisfying experience for the tastebuds. The contrast of a delicate, crisp coating with hot, moist chicken is simply incredible. It’s no wonder this popular Japanese creation has caught on across the globe.
Next time you’re looking to add something new and crave-worthy to your repertoire, give homemade tempura chicken a try. Just be prepared for it to disappear quickly! This recipe may become a regular rotation for Friday night dinners or parties in your home.
Common Types of Tempura
Your taste buds are ready now. It’s time to look at the common types of tempura foods you can order at your favorite Japanese steakhouse. With all of the options available, you may have a problem picking just one!.
Seafood is a staple of Japanese cuisine, especially shrimp. It is believed that shrimp tempura was the first use of the cooking style in Japan. While any type of shrimp can be used, tiger prawn shrimp are the traditionally used shrimp in Japan.
Just be sure to peel them before you fry them.
Tempura is one of Kobe’s many available sushi options and is the most popular version of tempura today. Tempura rolls are often served either partially fried or completely fried.
Partially fried involves the cooks only frying the main ingredient(s) in the roll. This would include the shrimp, vegetables, or other foods mainly found in sushi. The remaining ingredients, like other vegetables and rice, are then rolled around the fried food and served as such.
The other option is when the cook fries the entire roll instead of just part of it. That is, the batter goes on the outside of the roll, and the whole thing is fried at the same time. Most of the time, individual pieces aren’t fried because the rice that falls out of the roll is a pain to clean up.
For those looking for a vegetarian option, we didn’t forget about you!
Vegetable Tempura is very common in Japanese cuisine. In the past, root vegetables like potatoes and squash were used in this type of tempura because they make the batter crispier. The added starch means there is less liquid in the ingredients. This results in a crunchier finish to the tempura coat.
Other vegetables are also used like peppers, onions, green beans, and even pumpkin.
If you’re not a fan of seafood, but still want some protein, there is an option for you too.
Chicken tempura is an insanely popular dish in the United States. In fact, the tempura batter is used for many fast food restaurants as their main batter for their chicken nugget meals.
The only note on ordering chicken tempura is that the meal is heavier than usual tempura meals. This is due to the amount of liquid in the chicken that absorbs the oil during the frying process.
How to Cook Tempura
Now that we know what is involved in cooking tempura from the batter to the base main foods, it’s time to learn how to cook it yourself!
Ingredients: 1 Cup All-Purpose Flour 1 Large Egg, Beaten 1 Cup Ice Water Pinch of Salt Vegetable oil for frying (Use a tasteless oil like canola, grapeseed, or avocado) Protein or Vegetable of Choice
- Get the food ready by cutting the seafood or vegetables into small pieces. Pat dry them before dipping in the batter.
- To make the batter, mix the flour and salt together in a bowl. Whisk in the beaten egg and ice water one bit at a time until the batter is smooth. It’s okay if there are some lumps. Ice water is important to keep the batter cool.
- Warm up the oil. Put about 2 inches of vegetable oil into a deep skillet or pan. Put the oil on medium-high heat and heat it until it reaches 350 to 375°F (175 to 190°C). Use a thermometer to monitor the temperature.
- “Dip and fry” means to coat the seafood or vegetables evenly in the batter. Carefully add them to the hot oil a few at a time, being careful not to crowd the pan. About two to three minutes for vegetables and three to four minutes for seafood. Fry until they are golden brown and crispy. To take them out of the oil, use tongs or a slotted spoon. Place them on a plate lined with paper towels to drain off the extra oil.
- Help yourself. You can serve it with dipping sauce on the side.
Chicken Tempura Recipe | How to Cook Chicken Tempura
FAQ
What is tempura chicken made of?
Chicken Tempura is deep-fried chicken breast pieces coated in Tempura batter. This hearty and delicious chicken is flavored simply with salt, and it’s a more casual dish than the traditional and elaborate Tempura dish with a variety of ingredients served with Tempura sauce.
What’s the difference between fried chicken and tempura chicken?
While tempura and typical fried foods both involve deep-frying, tempura typically uses a lighter and airier batter. On the other hand, traditional fried food can use a thicker and heavier batter or flour mixture and can be made with various ingredients.
What is tempura made of?
This simple batter has just three ingredients: flour, egg, and ice water. Tempura mix is available in some specialty stores, but it’s simple enough to use plain ‘ol all-purpose flour instead. This incredibly basic mix of ingredients creates that puffy, light-as-air coating so many of us are familiar with.
Is tempura chicken unhealthy?
While deep-frying is not generally considered to be a healthy cooking method, tempura is an exception. The batter used for tempura is light and airy, and it doesn’t absorb much oil. This means that tempura is relatively low in calories and fat compared to other fried foods.