Chicken tempura often feels like a summer picnic staple, but I’ve recently discovered how elevating the batter with a hint of ginger and sesame oil transforms each bite into an aromatic delight. The smell alone—pungent ginger mingling with the crunch—reminds me of lively street markets in Japan. It’s this unexpected warmth that makes me reach for it during chilly evenings.
Frying chicken in a tempura batter might seem straightforward, but managing the lightness of the coating without sacrificing richness is an art. I enjoy the chaos of watching the spoon clink on the pot as I pour the batter, trying to keep things calm but excited. This recipe is a reminder that simple ingredients, handled with care, create moments worth savoring.
WHY I LOVE THIS RECIPE?
- The surprise of ginger and sesame in the batter—tiny explosions of flavor.
- That perfect crunch—craggy yet tender inside—makes every bite addictive.
- It’s a comfort I crave, especially during busy weeks when I want quick sophistication.
- The nostalgic smell of frying fills my kitchen, connecting me to family weekends.
plating the chicken tempura beautifully makes meal prep feel special, even on an ordinary night. When the batter crisps up in hot oil, I’m reminded that such simple techniques hold a secret to extraordinary eating. It’s a dish that matters right now—an invitation to enjoy crispiness amid the chaos of daily life.
Beyond the kitchen, this tempura celebrates the joy of slow, deliberate frying and the delight in a textural contrast. It’s an ode to tradition, but with a modern, personal twist. Each plate feels like a small victory—a reminder of how flavor, texture, and a little chaos come together.
Ginger Sesame Chicken Tempura
Ingredients
Equipment
Method
- Slice the chicken into small, even bite-sized pieces and season lightly with salt and white pepper. Set aside while preparing the batter.
- In a mixing bowl, whisk together the sifted flour, grated ginger, sesame oil, and a pinch of salt. Add the sparkling water gradually, gently folding until the batter is just combined; it should be slightly lumpy but smooth enough to coat the chicken.
- Heat the vegetable oil in a deep pot over medium-high heat until it reaches around 350°F (175°C)—you'll see gentle bubbling, and a small drop of batter should sizzle immediately.
- Dip each piece of seasoned chicken into the batter, allowing any excess to drip off, then carefully lower into the hot oil one or two pieces at a time to avoid crowding.
- Fry the chicken pieces, turning occasionally, until they are golden brown and crispy—about 4 to 5 minutes. You should hear a steady, gentle bubbling and see the batter develop a craggy, textured exterior.
- Use a slotted spoon to remove the fried chicken from the oil and transfer to a wire rack or paper towels to drain excess oil.
- Repeat with the remaining chicken pieces, maintaining the oil temperature so each batch fries evenly and crisply.
- Let the chicken rest for a minute, then serve hot with your favorite dipping sauce or as part of a larger meal.
Sharing a plate of chicken tempura with friends bridges moments of chaos with comfort. It’s a dish that invites attention to the process—listening to the sizzling oil, feeling the batter firm up. That patience pays off, delivering a crispness that’s worth all the fuss.
In a world that sometimes feels overwhelmed by fast, fleeting meals, this dish offers a pause—a reminder that good things often come from taking your time. The warmth and aroma lingering after frying make the kitchen feel alive, a small celebration of care and craft.
Hi, I’m Theo Granger, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
