Sophie Bennett
Tempura is a Japanese dish that traditionally consists of seafood or vegetables coated in a thin batter and deep-fried. The batter is typically made with flour, eggs, and cold water, and the key to achieving its signature crispiness is keeping the batter mixture cold. While seafood and vegetables are the traditional components of tempura, non-traditional variations have emerged, including chicken tempura, which is particularly popular in the United States. Chicken tempura tends to be heavier than traditional tempura due to the chicken absorbing more oil during frying. The batter for chicken tempura may also include additional ingredients like corn starch and baking soda to enhance the crispiness and colour of the dish.
| Characteristics | Values |
|---|---|
| Traditional Ingredients | Seafood, vegetables |
| Non-traditional Ingredients | Chicken, broccoli, zucchini, asparagus, chuchu, nori slices, dry fruit, ice cream, cheese |
| Traditional Batter Ingredients | Flour, eggs, water |
| Non-traditional Batter Ingredients | Corn starch, baking soda, soda water |
| Traditional Frying Oil | Sesame oil |
| Non-traditional Frying Oil | Vegetable oil, canola oil |
| Traditional Serving Style | With grated daikon |
| Non-traditional Serving Style | With tentsuyu sauce |
| Traditional Texture | Crispy, light, airy |
| Chicken Tempura Texture | Crispy on the outside, juicy in the centre |
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What You'll Learn
Seafood tempura's history
Tempura is a typical Japanese dish that usually consists of seafood and vegetables coated in a thin batter and deep-fried. Tempura originated in the 16th century when Portuguese Jesuits brought the cooking method of coating foods with flour and frying via Nanban trade. However, it is believed that shrimp tempura was the first use of this cooking style in Japan. Tiger prawn shrimp are traditionally used in Japan, but any type of shrimp can be used.
In the early 17th century, around the Tokyo Bay area, tempura ingredients and preparation changed with the rise of yatai (food cart) culture. To preserve the delicate taste of fresh seafood, tempura used only flour, eggs, and water as ingredients, and the batter was not flavoured. The batter was mixed minimally in cold water to avoid dough-like stickiness caused by wheat gluten, resulting in the crispy texture now associated with tempura. It became customary to dip tempura in a sauce mixed with grated daikon just before eating.
Today, mainstream tempura recipes originate from "Tokyo-style" or "Edo-style" tempura, invented at food stalls along the riverside fish market in the Edo period. Tempura became popular due to the abundance of seafood. Seafood is a staple of Japanese cuisine, and shrimp is the most popular version of tempura today. Tempura rolls are often served either partially fried or completely fried. Partially fried tempura involves frying only the main ingredient, such as shrimp or vegetables, before rolling them with the remaining ingredients, such as rice.
Outside Japan, chefs have created nontraditional and fusion uses of tempura, including broccoli, zucchini, asparagus, and chuchu. More unusual ingredients may include nori slices, dry fruit such as bananas, and ice cream (tempura-based fried ice cream). American restaurants are known to serve tempura in the form of various types of meat, particularly chicken and cheeses, usually mozzarella.
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Chicken tempura's history
Tempura is believed to have originated in Japan in the 16th century, during the Edo period (1603-1868). It is thought that the cooking technique was brought over by Portuguese Jesuits and missionaries, who introduced the method of coating foods with flour and frying them. Over time, tempura became a popular street food in Japan, particularly around the Tokyo Bay area and the riverside fish market in Edo (modern-day Tokyo). The abundance of seafood in these areas influenced the development of seafood tempura, with shrimp being one of the earliest and most popular choices.
Chicken tempura, specifically, has become a beloved variation of the classic dish. While the exact origins of chicken tempura are unclear, it is believed to have emerged as a creative twist on the traditional seafood and vegetable tempura. Chicken tempura is typically made with boneless, skinless chicken breast pieces that are dipped in a light batter and fried until golden brown. The batter is made with flour, creating a lighter texture than the breadcrumbs used in other fried chicken dishes like chicken katsu.
The popularity of chicken tempura has spread beyond Japan, particularly in the United States, where it has become a staple in many fast-food restaurants as chicken nuggets. Chicken tempura is often served as an appetizer or side dish, paired with dipping sauces like soy sauce, sweet and sour sauce, or sweet chilli sauce. It can also be served with shredded vegetables, rice, or stir-fried noodles for a more wholesome meal.
While the traditional Japanese method of preparing chicken tempura focuses on simplicity, with just flour, eggs, and water as the batter ingredients, modern chefs have experimented with additional ingredients to enhance the flavour and texture. Some recipes call for corn starch, baking soda, or potato starch to be added to the batter, creating an even lighter and crispier crust. Additionally, using soda water or sparkling water in place of plain water adds carbonation, resulting in ultra-crispy chicken tempura.
Chicken tempura has become a beloved dish worldwide, showcasing the versatility of the tempura cooking technique. By substituting seafood or vegetables with chicken, chefs and home cooks alike have created a delicious variation that retains the light and airy qualities of traditional tempura while offering a different protein option.
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Seafood tempura ingredients
Tempura is a Japanese style of deep-frying that uses thin batter and very hot oil to produce a light, crisp crust on anything from vegetables to seafood. Seafood tempura is a staple of Japanese cuisine, especially shrimp. It is believed that shrimp tempura was the first use of the cooking style in Japan. While any type of shrimp can be used, tiger prawn shrimp are the traditionally used shrimp in Japan.
The basic and authentic tempura batter is fairly simple, with the traditional Japanese tempura batter using a combination of three common ingredients: flour, eggs, and water. Flour is the main ingredient and produces the breaded texture seen on the outside of the food. Eggs act as the binding agent and add structure to the batter, aided by the elevated fat content found in the yolk of the egg. Water is used to slow the formation of gluten during the cooking process. The batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked.
Some recipes recommend rinsing seafood in salt water before preparation. To make seafood tempura, the seafood is thinly sliced and dipped in the batter, then briefly deep-fried in hot oil. The finished fry is pale whiteish, thin, fluffy, yet crunchy.
Some additional ingredients that can be used in the batter to improve its texture include:
- Cornstarch: This works with the flour to add crunch and a lovely golden brown color. It is also naturally gluten-free, so using it in the batter will help make it lighter and airier.
- Baking soda: This adds stability to the batter and can be used to make the batter lighter.
- Potato starch: This helps to lighten up the texture of the batter.
- Carbonated water: This helps to give the tempura a lighter and bubblier texture.
- Vodka: This takes out excess moisture in the batter while it’s frying, resulting in a crispier skin.
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Chicken tempura ingredients
Chicken tempura is a popular dish in the United States, with a lighter texture than Southern fried chicken. The chicken is boneless and skinless, and the batter is made with flour, not breadcrumbs.
To make chicken tempura, you will need the following ingredients:
- Boneless, skinless chicken breast or tenders
- All-purpose flour, also known as plain flour
- Corn starch, also known as cornflour
- Baking soda
- Egg
- Soda water or seltzer water
- Cold water
- Salt
- Black pepper
- Soy sauce
- Oil with a high smoke point, such as canola or vegetable oil
Some recipes also call for:
- Sake
- Sugar
- Garlic
- Ginger
First, season the chicken with salt, pepper, and soy sauce. You can also add sake, sugar, grated garlic, and ginger to the mix. Next, make the batter with flour, corn starch, baking soda, egg, soda water, and cold water. Dip the chicken strips into the batter, shake off the excess, and fry in oil until golden brown.
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How to cook seafood and chicken tempura
Tempura is a Japanese style of deep-frying that uses thin batter and very hot oil to produce a light, crisp crust. The key to achieving the perfect tempura texture lies in the temperature difference between the batter (cold) and oil (very hot), and in not overcrowding the pan.
To make chicken tempura, start by adding chicken breast, soy sauce, salt, and pepper to a mixing bowl. In a separate bowl, combine flour, cornstarch, and baking soda. Create a well in the centre and add an egg and soda water. Mix until combined. Next, heat oil in a deep pot or saucepan over medium heat. Dip the chicken in the batter until fully coated, shake off the excess, and place several pieces in the hot oil. Fry for 2-3 minutes on each side until golden.
For seafood tempura, the process is similar. Season the seafood of your choice with salt and set aside. To make the batter, combine baking soda, cornstarch, rice flour or all-purpose flour, and ice water in a bowl. Mix until fully incorporated. Heat oil to 370 F in a deep fryer or heavy pot. Dip the seafood in the batter, allowing the excess to drip off, and carefully lower it into the hot oil. Fry in batches to avoid overcrowding. Remove the seafood from the oil and place it on a wire rack or paper towels to absorb excess oil.
It is important to note that the batter for chicken tempura may differ slightly from seafood tempura. For chicken tempura, a flour-based batter is used, while seafood tempura typically uses a thinner batter made with iced water, eggs, and soft wheat flour. Additionally, chicken tempura may include additional ingredients such as soy sauce and cornstarch.
When serving tempura, it is customary to dip it in a sauce mixed with grated daikon. Tempura is best enjoyed hot and fresh, as the batter can become soggy over time.
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Frequently asked questions
Tempura is a Japanese dish that consists of seafood, meat, or vegetables coated in a light batter and deep-fried.
Seafood tempura is a type of tempura that uses seafood as its main ingredient. The most common types of seafood used are shrimp, fish, and squid.
Chicken tempura is a variation of tempura that uses chicken as its main ingredient. It is popular in the United States and is often served as an appetizer.
The main difference between seafood tempura and chicken tempura is the type of protein used. Seafood tempura uses seafood, such as shrimp or fish, while chicken tempura uses chicken as its main ingredient.
Yes, you can make tempura at home. The basic ingredients for the batter include flour, egg, and cold water. You can experiment with different types of seafood, meat, or vegetables as the main ingredient.
