Chicken Tempura


An airy but thick tempura batter for chicken. Delightfully crispy and keeps the chicken wonderfully juicy and tender inside. Great on vegetables or other meats too, and the best part is that it's not as greasy or doughy as other tempura batter recipes!

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
4 servings


  • 1 pound skinless, boneless chicken breasts

  • 1 large egg, beaten

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • 1 tablespoon lemon juice

  • ½ teaspoon paprika

  • ½ teaspoon baking soda

  • 1 pinch salt

  • ½ cup chilled club soda

  • ½ cup oil for frying, or as needed


  1. Place chicken on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Pound out the butterflied chicken breasts until thin, and slice them in half lengthwise.

  2. Prepare a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl; this is to keep the batter cold while cooking the chicken.

  3. Prepare batter: place beaten egg into a large mixing bowl. Sift flour and cornstarch into beaten egg. Add lemon juice, paprika, baking soda, and salt. Add club soda and mix until ingredients are fully incorporated; a few lumps in the batter will aid in creating an airy texture, so be careful not to overmix.

  4. Transfer the batter into the shallow bowl sitting on ice water.

  5. Fill a pan with 1 inch of vegetable oil and heat over medium heat until glossy, or until the temperature of the oil hits 350 degrees F (175 degrees C).

  6. Take the strips of chicken and fully coat them in the batter, adding them to the hot oil in sets of 2 or 3 at a time.

  7. Cook chicken until golden brown and crispy and no longer pink in the centers, about 2 minutes per side, and transfer to a serving tray.

Editor's Notes:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

287 Calories
7g Fat
27g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 287
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 8%
Cholesterol 111mg 37%
Sodium 273mg 12%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 27g
Vitamin C 2mg 10%
Calcium 22mg 2%
Iron 2mg 11%
Potassium 240mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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