Tempura Chicken

f there’s one thing I’ll never turn down, it’s crispy, golden chicken with a dipping sauce on the side. This Chicken Tempura has the lightest, crunchiest coating, airy and crisp without feeling heavy and it fries up beautifully in just a few minutes. The real star? The sauces. A creamy Honey Mustard that’s the perfect balance of sweet and tangy, and a bold Hot Mustard for anyone who likes a little kick.

Whether you’re serving this for a family dinner, game day, or just a weekend craving, it’s a recipe that never disappoints. The batter is simple, the chicken is tender, and those sauces… well, you might want to double them.

Ingredients:

For the Chicken Tempura

• 1 lb Chicken Tenderloins

• 3/4 cup All-Purpose Flour

• 2 tbsp Cornstarch

• 1/4 tsp Baking Soda

• 1/4 tsp Baking Powder

• 1 tsp Salt

• 1 tsp Sugar

• 1/4 tsp Onion Powder

• 1/4 tsp Garlic Powder

• 3/4 cup Cold Water

• Oil for frying (enough to submerge chicken)

Before battering:

• Season chicken with your favorite spices (salt, pepper, paprika, Cajun, lemon pepper, etc.).

• Add a small amount of those same seasonings into the batter to tie the flavor together.

For the Honey Mustard (Larger Batch)

• 1 cup Mayonnaise

• 1 cup Yellow Mustard

• 1/2 cup Honey (add more to taste)

• Salt and Pepper, to taste

Tip: Start with the listed amount of honey, taste, and adjust for desired sweetness. This batch yields about 2 cups of sauce—perfect for dipping, sandwiches, or meal prep.

For the Hot Mustard

• 1/4 cup Yellow Mustard

• 2 tbsp Dijon Mustard

• 2 tbsp Mayonnaise

• 1–1½ tsp Honey

• 1 tsp Soy Sauce

• 1/2–1 tsp White Vinegar

• 1/2 tsp Mustard Powder

• Pinch Cayenne Pepper

• Pinch Garlic Powder (optional)

Directions

1. Prepare the Chicken:Pat chicken tenderloins dry with paper towels. Season with your favorite spices.

2. Make the Batter:In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, salt, sugar, onion powder, and garlic powder.Stir in the cold water until smooth.Add a touch more of whatever seasoning you used on the chicken to keep the flavor balanced.

3. Heat the Oil:In a deep fryer or heavy pot, heat oil to 375°F, using a thermometer for accuracy.

4. Batter and Fry:Dip chicken pieces into the batter, allowing excess to drip off.Carefully lower into hot oil and fry for about 4 minutes, or until golden brown and cooked through (timing may vary based on chicken size).Transfer to a wire rack or paper towel–lined plate to drain.

5. Mix the Honey Mustard:In a medium bowl, whisk together mayonnaise, yellow mustard, honey, salt, and pepper.Taste and add more honey as desired.

6. Mix the Hot Mustard:In a small bowl, combine yellow mustard, Dijon, mayo, honey, soy sauce, vinegar, mustard powder, cayenne, and garlic powder. Whisk until smooth.

7. Serve:Arrange the crispy chicken on a platter and serve with both sauces on the side.