Tempura Chicken Tenders are my go-to when I want extra crisp fried chicken that stays light instead of heavy. The coating is thin, shattery, and crunchy, and the chicken inside stays juicy.
I like this version because it has a little savory depth from soy sauce and a hint of sesame, but it still tastes clean and classic. And the sparkling water tempura batter gives that airy crunch I want from tempura.
These are especially good as a quick dinner with rice and something fresh on the side, or as a snacky platter with the simple ginger-garlic dipping sauce and lemon wedges.
Why You’ll Love This Recipe
That crisp tempura crunch: The coating fries up light and craggy, with that classic tempura snap instead of a thick, bready crust.
Quick frying time: Chicken tenders cook fast, so you get dinner on the table without babysitting the oil forever.
Simple pantry ingredients: Nothing complicated here—just a smart flour-and-cornstarch mix and a cold batter that does the work.
Great with sauces: These are good with the quick dipping sauce in the recipe, but they also work with spicy mayo, ponzu, or even just lemon and salt.
Actually stays crunchy: A wire rack and a hot, steady oil temp make a big difference, and it’s easy once you know what to look for.
Ingredients You’ll Need
Chicken
- Chicken tenders: I like using actual tenders because they cook evenly and stay tender, but you can slice chicken breast into strips if that’s what you have.
- Kosher salt: Seasoning the chicken early helps it taste like chicken, not just “fried coating.”
- Black pepper: Just enough to keep the flavor from feeling flat.
- Garlic powder: I prefer garlic powder here over fresh garlic in the marinade—it seasons evenly and won’t burn in the oil.
- Soy sauce: Adds that salty, savory base that makes these feel a little more Japanese-style.
- Sesame oil: A little goes a long way. It gives a nice nutty note without making the chicken taste like sesame chicken.
Dry Mix
- All-purpose flour: Regular flour is perfect here. It gives the batter structure without getting too heavy.
- Cornstarch: This is a big part of the crispness. If you have rice flour, you can swap some in for even more crunch.
- Baking powder: Helps the coating puff and fry up lighter.
- Fine salt: This seasons the coating itself so it doesn’t taste bland if you dip lightly.
Tempura Batter
- Egg: I keep the egg cold so the batter stays cold. It helps the coating cling and brown nicely.
- Sparkling water: Ice-cold is the whole point. The bubbles keep the batter airy and light.
- Reserved dry mix: Using the same mix in the batter keeps things consistent and keeps you from overthinking it.
For Frying
- Neutral oil: Use something like canola, vegetable, or peanut oil. Olive oil isn’t the move for deep frying.
Optional Dipping Sauce
- Soy sauce: The base of the sauce, and it’s strong, so taste it once it’s warm and adjust if you want it softer with a splash of water.
- Mirin: Adds a mild sweetness and that classic Japanese sauce vibe. If you don’t have it, a tiny bit more sugar can help.
- Rice vinegar: Brightens everything up so the sauce doesn’t feel heavy.
- Sugar: Just enough to round out the salt and vinegar.
- Fresh ginger: Fresh is best here. It makes the sauce taste clean and sharp.
- Garlic: I grate it so it melts right into the sauce.
- Lemon wedges: I like serving these on the side even if you’re using the sauce. A squeeze of lemon wakes up the whole plate.
Recipe Instructions
- Season the chicken: Pat the chicken tenders dry, then season with kosher salt, black pepper, and garlic powder. Add soy sauce and sesame oil and toss to coat, then let it rest for about 10 minutes while you heat the oil and make the batter.
- Heat the oil: Pour the neutral oil into a heavy pot or Dutch oven and heat it to 350°F. Keep an eye on the temp as you go—tempura really likes steady heat.
- Mix the dry mix: Whisk the flour, cornstarch, baking powder, and fine salt together in a bowl until evenly combined.
- Reserve dredge and batter mix: Scoop out 1 cup of the dry mix and set it aside for the tempura batter. Keep the remaining dry mix in the bowl for dredging the chicken.
- Mix the tempura batter: In a separate bowl, whisk the cold egg with the ice-cold sparkling water. Gently fold in the reserved 1 cup dry mix just until combined; leave small lumps and keep the batter cold.
- Dredge the chicken: Working with a few tenders at a time, lightly coat the chicken in the remaining dry mix and shake off any heavy excess.
- Dip in batter: Dip the dredged chicken into the tempura batter and let the extra drip off for a second so it doesn’t get thick.
- Fry: Fry in small batches at 350°F until deep golden and cooked through, about 3 to 4 minutes per batch. Adjust the heat as needed between batches to keep the oil steady.
- Drain and salt: Move the fried tenders to a wire rack to drain, then lightly salt them while they’re still hot.
- Make the sauce: In a small saucepan, simmer the soy sauce, mirin, rice vinegar, sugar, ginger, and garlic for 1 to 2 minutes, just until the sugar dissolves. Cool slightly before serving.
- Serve: Serve the tempura chicken tenders right away with the dipping sauce and lemon wedges.
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 egg and ice-cold sparkling water make a noticeable difference. If your kitchen is warm, set the batter bowl inside a larger bowl with ice.
Don’t overmix the batter. A few lumps are normal and even helpful. If you whisk it smooth, the coating can fry up heavier.
Use a light dredge. You just want a thin dusting so the batter grabs on. Thick flour clumps can make the coating gummy.
Watch the oil temperature. If the oil dips too low, the coating absorbs oil and loses that crisp feel. Fry in small batches and give the oil a minute to come back to 350°F.
Drain on a rack, not paper towels. A rack keeps air moving so the bottom doesn’t steam and soften. I also like giving them a light salt hit right after they come out.
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
- Rice: A simple bowl of steamed rice is my favorite with these. Add sliced scallions or a little furikake if you have it.
- Cabbage slaw: Shredded cabbage with a quick rice-vinegar dressing (or even a little Kewpie mayo) is great next to crunchy fried chicken.
- Noodles: Serve with chilled soba noodles and a light dipping sauce for an easy “tempura night” at home.
- Vegetables: Quick sautéed green beans, blistered shishitos, or steamed broccoli are all easy sides that don’t compete with the crunch.
- Extra lemon and spice: Lemon wedges are non-negotiable for me, and a little shichimi togarashi or chili crisp on the side is nice if you want heat.
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. The coating will soften in the fridge, but the flavor is still good.
To re-crisp, I prefer the oven or air fryer over the microwave. Reheat at 375°F until hot and crisp again, usually about 4 to 6 minutes in an air fryer, or a little longer in the oven.
You can make the dry mix ahead and keep it in an airtight container, and you can also simmer the dipping sauce ahead of time and chill it. I usually wait to mix the tempura batter until right before frying.
If you want them to last longer, you can freeze cooked tenders in a single layer, then transfer to a freezer bag once solid. Reheat from frozen in the oven or air fryer until hot.
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 breast instead of tenders?
Yes. Slice chicken breast into even strips so they cook in the same time frame as tenders. I aim for strips that are similar thickness end to end so you don’t get dry tips.
Do I have to use sparkling water?
Sparkling water really helps keep the batter light. If you only have still water, it will still work, but the coating may be a little less airy—keep it ice cold either way.
Why is my tempura batter not sticking to the chicken?
The chicken needs to be patted dry first, and the light dredge in the dry mix is what gives the batter something to hold onto. Also make sure the batter is cold and not too thin.
How do I know when the chicken is cooked through?
Chicken tenders usually take about 3 to 4 minutes per batch at 350°F, depending on thickness. If you’re unsure, cut the thickest piece—there shouldn’t be any pink, and the juices should run clear.
Can I make these in an air fryer instead of deep frying?
Tempura is really meant for deep frying, so the texture won’t be quite the same in an air fryer. That said, an air fryer is great for reheating leftovers and bringing back the crunch.
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 Tenders
INGREDIENTS
Chicken
- 1 lb chicken tenders
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp soy sauce
- 1 tsp sesame oil.
Dry Mix
- 1 cup all purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp fine salt.
Tempura Batter
- 1 large egg cold
- 1 cup ice cold sparkling water
- 1 cup dry mix reserved from above.
For Frying
- 6 cups neutral oil for deep frying.
Optional Dipping Sauce
- ¼ cup soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp grated fresh ginger
- 1 small garlic clove grated
- lemon wedges for serving.
INSTRUCTIONS
Prep
- pat chicken dry and season with salt pepper garlic powder soy sauce and sesame oil
- rest 10 minutes while oil heats and batter is prepared.
Mix Batter
- heat oil to 350 F
- whisk dry mix to combine then remove 1 cup for batter and keep remaining for dredging
- whisk egg with ice cold sparkling water then gently fold in reserved dry mix leaving small lumps and keep batter cold.
Fry
- lightly dredge chicken in remaining dry mix and shake off excess
- dip into tempura batter and let excess drip
- fry in batches until deep golden and cooked through 3 to 4 minutes per batch
- drain on a wire rack and lightly salt while hot.
Sauce And Serve
- simmer dipping sauce ingredients 1 to 2 minutes until sugar dissolves then cool
- serve chicken tenders immediately with sauce and lemon wedges.
