Homemade Tempura Chicken Nuggets

These homemade Tempura Chicken Nuggets are deliciously flavoured pieces of chicken breast covered with a crispy and fluffy tempura batter. 

What is Tempura?

Tempura is an authentic Japanese style of dipping a food, commonly used on things such as seafood and vegetables, is a thin batter before deep-frying.

Even though tempura mix is available in speciality stores, this batter is easy to make, containing only three ingredients – flour, egg and ice water. 

Using ice water is imperative as it helps keep the batter from becoming too dense, as well as preventing too much oil being absorbed during the frying process.

Tempura Chicken Nuggets

These tempura chicken nuggets are easy to prepare, making a great appetiser or main meal when served with chips or a salad. With a fluffy yet crispy outside and deliciously moist and juicy chicken inside, these nuggets will quickly become a favourite at your home.

Storing Chicken Tempura

This recipe serves six, though it can easily be doubled or tripled to feed more.

If you happen to have any leftovers, they can be stored in an airtight container in the fridge for up to two days.

If the chicken has been cooked, allow it to cool to room temperature and then place in an airtight container. Store in the freezer for up to one month.

To reheat, preheat the oven to 220˚C (425˚F) and line a baking tray with baking paper. 

Spread the chicken tempura pieces onto the lined tray and bake for around 3 minutes, turn over and then bake for another 3 minutes.

These chicken nuggets could also be reheated in the air fryer at 180˚C (350˚F) for 3 minutes each side.

Tips for making Tempura Chicken Nuggets

• Always use ice cold water as the cold batter sticks better to the chicken.
• Avoid over-mixing the batter. Just mix the ingredients until they are just combined. Don’t worry if there are still a small amount of clumps throughout. These will disperse once the chicken is cooking.
• Always prepare the batter just before using. This helps the batter to remain crispy and fluffy, otherwise it could end up too thick.
• Try to keep the chicken pieces all the same size and this will help with cooking them evenly.

More Chicken Recipes

• Salt and Pepper Chicken
• Low Carb Chicken Cashew
• Hawaiian BBQ Chicken Wings
• Chicken Stir Fry
• Homemade Chicken Stock
• Chicken Vegetable Soup
• Slow Cooker Butter Chicken

Making Chicken Nuggets

To make these Tempura Chicken Nuggets, you will need:

• 2 pounds (900g) boneless, skinless chicken breast, cut into bite-sized pieces
• 2 TBSP soy sauce (or coconut aminos)
• 1 ½ tsp black pepper, divided
• 1 ½ tsp salt, divided
• 1 ¼ cup plain flour, divided (all-purpose flour)
• 3 TBSP cornflour, divided (cornflour)
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 egg
• 1 cup ice water
• Peanut oil for frying

Cut the skinless chicken breast into bite-sized pieces and place them in a bowl. 

Add the soy sauce, ½ tsp black pepper and ½ tsp salt to the bowl with the chicken and toss to cover the chicken.

Cover and place in the fridge for at least 15 minutes.

In another bowl, add ¼ cup plain flour and 1 TBSP cornflour. 

Remove the chicken from the marinade and place into the flour mixture. Toss until the chicken is completely coated.

Place the the ice water into a large bowl and set aside.

In a small bowl that will fit into the large ice water bowl, whisk the egg. 

In another bowl, whisk together the remaining 1 cup plain flour, 2 TBSP cornflour, garlic powder and paprika and add to the egg until blended well.

Add the ice water to the flour mixture and whisk until evenly moistened.

Dip the chicken into the batter and then prepare using your desired method.

Chicken Tempura in a Pot or Deep-Fried

In a large pot or deep fryer, add the oil and heat to 180˚C (350˚F). 

Place a few pieces of the battered chicken into the hot oil.

Cook for 3 to 5 minutes per side until the batter is golden and the chicken is cooked through.

Once cooked, transfer the chicken to a plate lined with paper towel to drain.

Serve the chicken with sweet and sour sauce, soy sauce and a salad or shredded cabbage, if desired.

Chicken Tempura in the Air Fryer

These chicken nuggets don’t have to be cooked in a pot of oil or a deep-fryer, they can also be cooked in an air-fryer.

To do this, preheat the air fryer to 200˚C (400˚F).

Add a single layer of the battered chicken onto the basket and spray with cooking spray.

Air fry for 6 minutes, flip over and then fry for another 6 to 7 minutes until golden brown and cooked through.

Repeat the process until all the chicken has been cooked.

Chicken Tempura in the Oven

Again, these nuggets can be cooked in the oven.

Preheat the oven to 200˚C (400˚F).

Line a large baking tray with baking paper.

Add a single layer of the battered chicken onto the baking tray and bake for 20 to 25 minutes, flipping a couple of times, until golden brown and cooked through.