Key Takeaways<\/p>\n
Tempura batter stays light and crispy because it’s made with cold ingredients and mixed gently to minimize gluten formation.<\/p>\n
Japanese frying focuses on preserving an ingredient’s natural moisture while creating a delicate, airy crust.<\/p>\n
For the best tempura at home, keep batter and ingredients cold, fry quickly at the proper temperature, and avoid overcrowding the pan.<\/p>\n
The classic British fish and chips starts with a cold beer batter, while Southern-style fried chicken gets a heavy dredge in well-seasoned flour. Thin pieces of pork or veal are breaded then pan-fried in clarified butter for a crispy schnitzel, and in many Indian cuisines, chickpea flour creates a uniquely flavorful and crisp coating for pakora. Every culture has a unique method for frying food in hot oil, but one style produces exceptionally light and crispy food.<\/p>\n
Japanese-style frying, or tempura frying, starts with a very light, low-gluten batter that coats proteins or vegetables. The battered food then gets a quick dip in hot oil, frying until lightly golden, crispy, and almost pillowy light. This technique has been adapted and refined over the years and today stands as one of the lightest and crispiest of all frying methods. The goal is not to just create a crispy exterior, but to also preserve the natural moisture of the food.<\/p>\n
A light and crispy fry<\/p>\n
“In Japanese cuisine, we want a light coating that protects the ingredient and helps retain its natural moisture,” explains Masa Hamaya, chef-partner of Shokud\u00f4<\/a> in Charleston. Hamaya was born and raised in Japan, where he also went to culinary school. “The batter acts almost like a seal, so while the outside becomes lightly crisp, the inside stays tender and juicy. In some ways, it’s similar to steaming because you’re preserving the ingredient’s moisture while adding texture on the outside.”<\/p>\n Hamaya now oversees menu development and training of all Japanese concepts at The Indigo Road Hospitality Group<\/a>. “For tempura, one of the most important elements is keeping the batter cold,” he says. “Many cooks use carbonated water or club soda because the carbon dioxide helps create a lighter, more delicate texture. The batter should be mixed gently and not overworked. Unlike some Western fried foods, where a thicker batter is desirable, tempura batter should remain light and almost airy.”<\/p>\n For Shota Nakajima<\/a>, a Seattle-based chef and competitor on shows like Iron Chef Gauntlet, Top Chef, and Beat Bobby Flay, where he bested the celebrity chef in a tempura challenge, another important element in tempura is the fry oil. “I think people approach oil temperature and the use of oil differently in Japanese cuisine to achieve a cleaner, crispier fried product,” he explains. “It’s not just about dropping something into a fryer at a certain temperature. It’s really about technique and understanding how ingredients react during the frying process.”<\/p>\n Related: Tempura Four Ways<\/a><\/p>\n Tempura technique<\/p>\n So what does that technique look like? Nakajima says the batter is simple, typically made with flour, egg, and water. “A lot of chefs use ice water and whole egg, whipping it until it gets frothy, while also keeping the flour very cold, sometimes even in the freezer. The reason for keeping everything cold is to prevent gluten formation. When less gluten develops, the batter fries up lighter and crispier instead of chewy.”<\/p>\n While it’s easy enough to understand that mixing a cold tempura batter and ensuring the oil is hot will produce a light and airy fry, it’s actually a fairly delicate process. The fried food will lose its unique texture if it sits too long at room temperature or even under heat lamps. At a Tempura-Ya, a traditional restaurant in Japan specializing in tempura, the time it takes the fried food to drain from the hot oil and get placed in front of the customer to enjoy can be measured in seconds, Nakajima explains. “But in a full-service restaurant, the food might sit under a heat lamp for 30 seconds to a minute, then take additional time for the server to deliver it. Even five minutes can completely change the texture of tempura.”<\/p>\n A skillful chef understands this delicate process and makes adjustments as needed. Vegetables are typically fried at a lower temperature, like 325\u00b0F, while seafood may be fried at 350\u00b0F or higher. But chefs adjust more than just the oil temperature. “Because of that, I adjust my batter depending on the operation,” Nakajima says. “I may add a little baking powder or rice flour to help maintain crispiness longer. For catering or situations where the food needs to hold even longer, I might add a small amount of sugar for caramelization and double-fry the item to keep it crispy. It really depends on the environment and what kind of final texture I’m trying to achieve.”<\/p>\n Tempura at home<\/p>\n So how can you replicate that light and crispy fry at home? First, note that you can tempura-fry almost anything. “Shrimp is common but all veggies can be tempura-fried,” says Chris Hong, executive chef of O-Ku<\/a> in Atlanta. “Fish, crab sticks, even corn kernels can be tempura-fried.” The chefs recommend starting with a store-bought tempura flour mix and using ice-cold water, even club soda.\u00a0<\/p>\n “Lightly coat vegetables or seafood, fry in hot oil until just crisp, and avoid overcrowding the pan,” Hamaya says. “The goal is a thin, delicate coating that enhances the ingredient rather than hiding it.”<\/p>\n Nakajima also reiterates that home cooks should stay focused on the important techniques that produce exceptionally crisp and light fried foods. “The biggest thing is keeping everything cold, including the batter and ingredients, while frying quickly at the right temperature.”<\/p>\n