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Tempura Chicken with Sparkling Water Marinade

This tempura chicken features bite-sized pieces of chicken that are marinated briefly in sparkling water to create an airy, tender interior. The chicken is coated in a light tempura batter made from cold beer or sparkling water, then fried until crisp and golden. The final dish has a delicate, crunchy exterior with juicy, tender meat inside.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups vegetable oil for frying
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup sparkling water for marinating
  • 1 cup all-purpose flour for batter
  • 1 large egg lightly beaten
  • 1/2 cup ice-cold water additional for batter
  • 1 tsp baking soda optional, for extra crunch
  • to taste salt seasoning

Equipment

  • Mixing bowls
  • Deep frying pan or pot
  • Kitchen tongs
  • Whisk

Method
 

  1. Place the chicken pieces in a bowl, pour over the sparkling water, and gently toss to coat. Cover and marinate for about 10 minutes; this helps keep the chicken tender and airy during frying.
  2. Meanwhile, prepare the tempura batter by whisking together the all-purpose flour, egg, ice-cold water, and baking soda in a large bowl until just combined. The batter should remain slightly lumpy to keep it light and crispy.
  4. Heat vegetable oil in a deep-frying pan or pot over medium-high heat until it reaches about 350°F (175°C). Test the temperature by dropping a small bit of batter; if it bubbles and rises to the surface quickly, the oil is ready.
  5. Carefully slide the chicken pieces into the hot oil using tongs, working in batches to avoid overcrowding. Fry for about 3-4 minutes, or until the batter is golden brown and crispy, the chicken inside remains tender.
  6. Use tongs to remove the tempura chicken from the oil and transfer them to a paper towel-lined plate to drain excess oil. Continue frying remaining pieces until all are cooked.
  7. Serve the tempura chicken immediately for the best crispy texture, optionally garnished with sliced scallions or a squeeze of lemon for added freshness.

Notes

For extra crispiness, ensure the batter remains cold and do not overmix. Maintain consistent oil temperature for even frying.