This Tempura Chicken Bites Bowl is my kind of dinner when I want crispy chicken and a big rice bowl that still has some crunch and freshness.
The tempura batter stays light and crisp, and the spicy mayo is creamy and punchy in a way that makes the whole bowl taste put-together, even though it’s basically chicken + rice + veggies.
I like serving this on busy weeknights when I want something hot and crunchy, and it’s also great for a casual weekend dinner where everyone can build their own bowl and add more sauce or veggies.
Why You’ll Love This Recipe
Weeknight Friendly: It’s quick enough to pull off in about 40 minutes, and it eats like takeout in the best way.
That Crunch: The tempura-style batter fries up crisp and light, especially with the cold sparkling water.
Build-Your-Own Bowls: Everyone can do their own mix of rice, veggies, chicken, and sauces, which makes serving easy.
Spicy Mayo Moment: The sauce is creamy, a little tangy, and easy to tweak hotter or milder.
Easy to Swap: The same batter works with shrimp, tofu, or even cauliflower if you want to change it up.
Ingredients You’ll Need
Rice
- Jasmine rice: I like jasmine here because it’s a little fragrant and soft, which is nice under crispy chicken. Short-grain rice works too if that’s what you usually keep around.
- Water: Regular tap water is fine. If your rice tends to cook dry, you can add a tiny splash more next time.
- Kosher salt: Don’t skip salting the rice. It keeps the whole bowl from tasting flat once the cold toppings go on.
Chicken
- Boneless skinless chicken thighs or breasts: Thighs stay juicier, but breasts work well too. I just try to keep the pieces close to the same size so they fry evenly.
- Garlic powder: Simple seasoning that doesn’t fight with the spicy mayo and sweet chili drizzle.
- Kosher salt: Seasoning the chicken well matters since the batter itself is mild.
- Black pepper: Just enough for a little bite.
- Cornstarch: This light dusting helps the batter cling and gives you a crispier surface after frying.
Tempura Batter
- All-purpose flour: I use regular flour here. No need for anything fancy.
- Cornstarch: Helps keep the batter light and crisp instead of bready.
- Baking powder: Gives the batter a little lift so it doesn’t fry up heavy.
- Egg: Helps the batter hold together and coat evenly.
- Ice-cold sparkling water: Cold is the key for a lighter tempura-style fry. Sparkling water also keeps it airy.
- Salt: I add a small pinch to the batter so the coating tastes seasoned, not bland.
Frying
- Neutral oil: Use something like canola, vegetable, or peanut oil. You want a high smoke point and a clean flavor.
Spicy Mayo
- Mayonnaise: Use whatever mayo you like. A richer mayo makes the sauce feel more like a drizzle-able dip.
- Sriracha: Easy heat and a little garlic flavor. Add more if you like it hotter.
- Rice vinegar: This gives the sauce a little tang so it doesn’t taste heavy.
- Toasted sesame oil: A small amount goes a long way. It makes the sauce taste more “Japanese-American takeout,” in a good way.
- Soy sauce: Adds salt and depth. If you’re sensitive to salt, start small and adjust.
- Water: I usually add a splash just to make it drizzle nicely over the bowls.
Bowl Toppings
- Shredded cabbage or coleslaw mix: This is the crunchy base I reach for most. Bagged coleslaw mix is totally fine and saves time.
- Shredded carrots: Adds sweetness and more crunch. Pre-shredded carrots work great here.
- Cucumber: Keeps the bowl fresh and cool. I like thin slices so it mixes in easily.
- Green onions: Adds a little sharpness at the end. I sprinkle on more than I think I need.
- Toasted sesame seeds: Nutty and simple. If yours aren’t toasted, a quick toast in a dry pan helps.
- Sweet chili sauce or teriyaki sauce: This is the sweet drizzle that plays really well with spicy mayo. Use whichever one you like better.
- Pickled ginger (optional): Not required, but it’s nice for a bright bite between crispy chicken pieces.
Recipe Instructions
- Cook the rice: Rinse the rice until the water runs mostly clear, then cook it with the water and salt. Let it rest covered for about 10 minutes, then fluff it.
- Mix the spicy mayo: Whisk the mayonnaise, sriracha, rice vinegar, sesame oil, and soy sauce until smooth. Add a little water if needed so it’s easy to drizzle.
- Heat the oil: Add the oil to a deep pot and heat to 350°F. Set a wire rack over a sheet pan so the chicken can drain and stay crisp.
- Season the chicken: Toss the chicken pieces with garlic powder, salt, and pepper, then dust with cornstarch to lightly coat.
- Make the batter: Whisk the flour, cornstarch, baking powder, egg, and ice-cold sparkling water just until combined. Stop while there are still small lumps.
- Fry the chicken: Dip the chicken pieces in the batter and let the excess drip off, then fry in small batches for about 3 to 4 minutes, until deep golden and cooked through.
- Drain the chicken: Move the fried chicken to the rack to drain. Keep it warm while you finish frying the rest.
- Assemble the bowls: Divide the rice between bowls, then add cabbage, carrots, and cucumber. Top with tempura chicken bites.
- Add sauces and finish: Drizzle with spicy mayo and sweet chili sauce or teriyaki sauce, then top with green onions, sesame seeds, and pickled ginger if using. Serve right away.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Keep the batter cold. Cold batter hits hot oil and fries up lighter. I usually keep the sparkling water in the fridge until the last second.
Don’t overmix the batter. A few lumps are fine here. If you whisk it smooth like pancake batter, the coating can turn out heavier.
Fry in small batches. If you crowd the pot, the oil temperature drops and the chicken soaks up more oil. Two or three handfuls at a time is usually right.
Use a rack, not paper towels. A rack lets the oil drip off without steaming the coating. The chicken stays crisp while you finish the next batch.
Cut the chicken evenly. One-inch pieces are a good target. If the pieces are all different sizes, some will overcook while others are still a little under.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Miso soup: A simple bowl of miso soup on the side makes this feel like a full meal. I keep it basic with tofu and scallions.
- Extra veggies: Add edamame, sliced radish, or avocado if you want more going on in the bowl. A handful of cilantro can be good too if you like it.
- Pickles: Quick pickled cucumbers or store-bought pickled ginger are really nice with the fried chicken. The little bit of tang helps.
- More heat: Serve with extra sriracha, chili crisp, or shichimi togarashi at the table. I like letting everyone season their own bowl.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 3 days. I keep the chicken, rice, and toppings separate if I can, because the chicken stays crispier that way.
For reheating, I prefer the oven or air fryer for the chicken. The microwave works, but the coating softens a lot.
You can make the spicy mayo ahead and keep it in the fridge. It will thicken as it sits, so stir in a splash of water before drizzling.
If you want to prep ahead, shred the cabbage and carrots and slice the cucumber earlier in the day. Keep the veggies cold and dry, then assemble right before eating.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work fine here, but I’d keep an eye on the frying time because they can overcook faster than thighs. Cut them into even, one-inch pieces so they cook through before the outside gets too dark.
Why does tempura batter need to be cold?
Cold batter fries up lighter and crisper. Warm batter tends to absorb more oil and can feel a little heavy.
Can I make this in an air fryer?
You can, just expect a less classic tempura texture. Air fry at 400°F and spray the battered pieces well with oil so they brown and crisp instead of drying out.
What oil is best for frying?
I use a neutral oil like canola or vegetable oil. Peanut oil works well too if you like it and don’t have allergy concerns.
What other proteins can I use with this batter?
Shrimp is the easiest swap and cooks quickly. Firm tofu, cauliflower florets, or even thin-sliced mushrooms work too, just adjust the fry time so the coating turns deep golden.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Tempura Chicken Bites Bowl
INGREDIENTS
Rice
- 1 cup jasmine rice
- 1 1/2 cups water
- 1/2 tsp kosher salt.
Chicken
- 1 1/2 lb boneless skinless chicken thighs or breasts cut into 1 inch pieces
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup cornstarch for dusting.
Tempura Batter
- 3/4 cup all purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 large egg
- 1 cup ice cold sparkling water
- salt to taste.
Frying
- 4 cups neutral oil for frying.
Spicy Mayo
- 1/2 cup mayonnaise
- 2 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- water to thin as needed.
Bowl Toppings
- 2 cups shredded cabbage or coleslaw mix
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 2 tbsp sliced green onions
- 1 tbsp toasted sesame seeds
- sweet chili sauce or teriyaki sauce for drizzling
- pickled ginger optional.
INSTRUCTIONS
Prep
- rinse rice until water runs mostly clear then cook with water and salt and rest covered 10 minutes
- whisk spicy mayo ingredients until smooth and thin with a little water as needed
- heat oil in a deep pot to 350F and set a rack over a sheet pan.
Batter And Fry
- season chicken with garlic powder salt and pepper then toss with cornstarch to lightly coat
- whisk flour cornstarch baking powder egg and sparkling water just until combined with small lumps remaining
- dip chicken pieces in batter and let excess drip off then fry in batches 3 to 4 minutes until deep golden and cooked through
- drain on rack and keep warm while repeating.
Assemble
- divide rice into bowls then top with cabbage carrots and cucumber
- add tempura chicken bites
- drizzle with spicy mayo and sweet chili sauce or teriyaki sauce
- finish with green onions sesame seeds and optional pickled ginger and serve immediately.
