Tempura Chicken Strips are my go-to when I want light, crunchy fried chicken without a heavy coating. The outside stays crispy and airy, and the chicken inside is just simple, savory, and tender.
I like this version because the batter comes out delicate, not bready, with that classic tempura texture. A squeeze of lemon and a quick soy-ginger dipping sauce makes it feel like a real meal, not just “fried chicken.”
For me, these are especially good for weekend dinners, casual friends-over nights, or when I’m craving something hot and crunchy with a simple side of rice or salad. They’re best served right away while the coating is still at its lightest.
Why You’ll Love This Recipe
Light and crispy: The tempura-style coating fries up thin and crunchy, not thick and heavy.
Quick dinner: It’s a realistic 30-minute recipe, and you don’t need a long marinade to get good flavor.
Simple seasoning: The chicken is well-seasoned but still neutral enough to work with lemon, scallions, and dipping sauce.
That tempura crunch: Keeping the batter cold gives you that delicate crackle that reminds me of Japanese tempura.
Sauce is optional: You can keep it easy with lemon and salt, or go for the classic soy-mirin dip when you want it.
Ingredients You’ll Need
Chicken
- Chicken tenderloins (or chicken breast strips): Tenderloins are easy and cook evenly, but sliced chicken breast works fine too. I like keeping the strips about the same size so they fry at the same speed.
- Kosher salt: This is what makes the chicken taste seasoned all the way through, not bland under the batter.
- Black pepper: Just enough to give a little bite without fighting the dipping sauce.
- Garlic powder: I prefer garlic powder here over fresh garlic since it mixes into the seasoning evenly and won’t burn in the oil.
- Paprika: Adds a little warmth and color. Regular paprika is what I usually use.
Tempura Batter
- All-purpose flour: Regular flour works well here. No need for anything fancy.
- Cornstarch: This helps the coating stay light and crisp instead of turning into a thick crust.
- Baking powder: Gives the batter a little lift so it fries up airy.
- Salt: A little in the batter keeps the coating from tasting flat.
- Egg: Helps the batter cling to the chicken and gives a slightly richer crunch.
- Ice-cold water: Cold liquid is a big deal for tempura texture. I usually keep a cup of water in the fridge (or add ice, then measure).
- Vodka (optional): This is optional, but it can help the coating fry up crisp. You won’t taste it.
Frying and Serving
- Neutral frying oil: Use something like canola, vegetable, or peanut oil. You want a high smoke point and a clean flavor.
- All-purpose flour (for dredging): A light dusting helps the batter stick and keeps bare spots from happening.
- Lemon wedges: I really like these with tempura chicken. The lemon cuts through the fried coating in a simple way.
- Scallions (optional): Nice for a little freshness on top, especially if you’re serving these with rice.
Dipping Sauce (Optional)
- Soy sauce: This is the salty base of the sauce. Use whatever you keep around for cooking.
- Mirin: Adds a mild sweetness that makes the sauce taste more like a tempura dip.
- Dashi (or water): Dashi gives it more depth, but water is totally fine if that’s what you have.
- Grated ginger: Fresh ginger is best here. It wakes the whole sauce up.
- Toasted sesame oil (optional): Just a small splash adds a nutty finish. I skip it sometimes if I want the sauce lighter.
Recipe Instructions
- Season the chicken: Pat the chicken dry, then season it with kosher salt, black pepper, garlic powder, and paprika.
- Set up the dredge: Put flour in a shallow bowl for dredging. Set a separate bowl aside for the batter.
- Make the dipping sauce (optional): Simmer the soy sauce, mirin, and dashi (or water) for about 2 minutes, then let it cool and stir in the grated ginger and sesame oil if using.
- Heat the oil: Add the frying oil to a deep pot and heat it to 350°F.
- Mix the dry batter ingredients: Whisk the flour, cornstarch, baking powder, and salt together in a bowl.
- Finish the batter: Lightly whisk in the egg, then add the ice-cold water and vodka (if using). Stir just until combined, and leave small lumps.
- Dredge the chicken: Lightly dredge each chicken strip in flour, shaking off the excess.
- Batter the chicken: Dip the floured chicken into the batter and let the excess drip off for a second.
- Fry: Fry in small batches for 3 to 4 minutes, turning once, until golden and the chicken reaches 165°F.
- Drain and serve: Drain on a wire rack, season lightly with salt, and serve right away with lemon wedges, scallions if you want, and the dipping sauce.
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 hitting hot oil is what gives you that light tempura texture. I usually keep the water in the fridge and don’t mix the batter until the oil is close to temperature.
Don’t overmix the batter. It should look a little lumpy. If you whisk until totally smooth, the coating tends to fry up more dense.
Pat the chicken dry first. A quick dry-off helps the seasoning stick and keeps the batter from sliding around.
Fry in small batches. If you crowd the pot, the oil temperature drops fast and the coating can turn greasy instead of crisp.
Use a wire rack, not paper towels. A rack keeps the underside from steaming while you finish the rest. It’s a small thing, but it helps.
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
- Lemon wedges: Serve with extra lemon and a little pinch of salt at the table. I like the simple lemon-and-salt option even when I also make the sauce.
- Rice: Steamed white rice or sushi rice makes this feel like a full dinner. Add scallions on top and you’re done.
- Crunchy salad: A cucumber salad or shredded cabbage with a light vinaigrette is really nice alongside fried tempura.
- Vegetables: Quick sautéed bok choy, green beans, or blistered shishito peppers are easy sides that don’t compete with the chicken.
- Extra dip options: If you don’t want to make the soy-mirin dip, try kewpie mayo, spicy mayo, or a simple sweet chili sauce.
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
Tempura is best right after frying. The coating will soften as it sits, even if you store it properly. I still keep leftovers because they’re good, just not quite the same crunch.
Store leftovers covered in the fridge for up to 3 days. I like using a container with a paper towel tucked in to catch a little moisture.
For reheating, use a hot oven (about 400°F) on a wire rack until warmed through and a bit crisp again, usually 8 to 12 minutes. The microwave will heat it, but the coating will go soft.
You can mix the sauce ahead and keep it chilled, then fry the chicken right before serving. I wouldn’t mix the batter ahead since it doesn’t hold that tempura texture as well.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Why does tempura batter need to be cold?
Cold batter helps the coating fry up light and crisp instead of soaking up oil. It also slows gluten development a bit, which keeps the batter from turning chewy and bready.
Can I use sparkling water instead of ice water?
Yes. Sparkling water works well if you want a slightly lighter coating. Just keep it cold and stir it in gently, the same way you would with regular water.
Do I have to use vodka in the batter?
No, it’s optional. Vodka can help the coating fry up crisp because it evaporates quickly, but you’ll still get great tempura chicken strips without it.
What oil should I use for frying?
I use a neutral oil with a high smoke point, like canola, vegetable, or peanut oil. Olive oil isn’t a great fit here.
Can I bake or air fry these instead?
I wouldn’t for true tempura texture. The batter is designed for hot oil, and baking or air frying tends to dry it out and set it into a thicker, less crisp coating.
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 Strips
INGREDIENTS
Chicken
- 1.5 lb chicken tenderloins or chicken breast cut into strips
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp garlic powder
- ½ tsp paprika.
Tempura Batter
- 1 cup all purpose flour
- ⅓ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1 large egg
- 1 cup ice cold water
- 1 tbsp vodka optional for extra crisp.
Frying and Serving
- 6 cups neutral frying oil
- ½ cup all purpose flour for dredging
- lemon wedges for serving
- chopped scallions optional.
Dipping Sauce Optional
- ⅓ cup soy sauce
- ⅓ cup mirin
- ¼ cup dashi or water
- 1 tsp grated ginger
- 1 tsp toasted sesame oil optional.
INSTRUCTIONS
Prep
- pat chicken dry then season with salt
- pepper
- garlic powder
- and paprika
- set up a dredge with flour in a shallow bowl and a separate bowl for batter
- if making sauce simmer soy sauce mirin and dashi for 2 minutes then cool and add ginger.
Batter and Fry
- heat oil in a deep pot to 350 F
- whisk flour cornstarch baking powder and salt then lightly whisk in egg and ice cold water and vodka if using leaving small lumps
- lightly dredge chicken strips in flour then dip into batter letting excess drip
- fry in batches 3 to 4 minutes turning once until golden and chicken reaches 165 F
- drain on a wire rack and season lightly with salt
- serve immediately with lemon and dipping sauce.
