tempura chicken
While Tempura is closely associated with Japanese cuisine, the style of cooking came from Portugal.

3 Ingredient Chicken Tempura Recipe

Our 3 Ingredient Chicken Tempura Recipe is easy to make at home and you’ll love the results.  As with many of our recipes, we believe the fewer ingredients, the better.  That’s why this recipe is simple yet still gives outstanding results.  It’s thought of as a Japanese style of cooking, but tempura was actually introduced to Japan the 1500’s by Jesuit Priests.  In addition to chicken, tempura is a method of deep-frying that provides a delicious, crispy coating for shrimp or other meats. Be sure to check out all our chicken recipes.

3 Ingredient Chicken Tempura Recipe


1 pound chicken breasts cut into 3/4″ strips
2 – 3 cups sunflower or grapeseed oil (don’t use Olive Oil – it’s doesn’t handle the high heat of frying)
1 cup corn starch
1 cup flour
1 1/4 COLD sparling water


Place frying oil into a deep 4 quart pot and using an thermometer, bring to 375 degrees. (F)
Pre heat the oven to 250.
Slice chicken into long 3/4″ strips, pat dry and set aside
Add cornstarch and flour to a large mixing bowl.  The traditional method of mixing the two calls for using chopsticks, but a wire whip will work equally as well.
Slowly pour in cold seltzer water into bowl and mix just until dry ingredients are wet.  Mixture will be lumpy.  Don’t over mix as gluten strands will form, defeating the purpose of a crispy crust.

Place chicken, one or two pieces at a time into the batter.  Then with a large slotted spoon, carefully drop the batter dipped chicken pieces into the oil and cook undisturbed for three minutes.  Using a clean pair of tongs, flip the chicken over and cook for an additional minute or until chicken is golden brown.   Remove chicken with tongs and add more pieces of chicken to the oil until are cooked.  Place cooked chicken on a paper towel on a baking sheet to capture any excess oil.  Continue cooking until all pieces are cooked.  We also dipped several pieces of broccoli into the batter and cooked as a side dish.

About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and on stations around the country.

Check Also


We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.

Leave a Reply

Your email address will not be published. Required fields are marked *