Crispy Asian Chicken Tempura Pancake Recipe

Why You’ll Love This this Crispy Asian Chicken Tempura Pancake

These crispy, golden pancakes pack a serious flavor punch with tender chicken, fresh vegetables, and that perfect tempura-style batter that gets delightfully crunchy on the outside.

The combination of shredded zucchini, carrots, and bean sprouts creates this amazing texture contrast that’ll have you wondering why regular pancakes even exist.

Plus, that tangy soy-vinegar dipping sauce ties everything together like the perfect little bow on your favorite present.

Ingredients List

Getting these crispy chicken tempura pancakes on your table starts with gathering up some simple, wholesome ingredients that you probably already have hanging around your kitchen.

• 1 lb chicken breast, chopped very fine
• 1 (14 ounce) can bean sprouts, drained
• 1 medium zucchini, shredded
• 2 carrots, shredded
• 1/2 tablespoon ginger, chopped fine
• 3 garlic cloves, chopped
• 3 tablespoons vegetable oil
• 1/3 cup flour
• 1 cup water, very cold
• 1 egg, beaten
• 1/2 cup soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice wine vinegar (or other vinegar you have on hand)

The beauty of this recipe lies in how it sneaks vegetables into every single bite, which means you’re getting fiber, vitamins, and nutrients without even trying. Here’s what makes this surprisingly healthy:

• Lean chicken breast delivers protein without excess fat
• Fresh vegetables like zucchini and carrots pack vitamins A and C
• Bean sprouts add crunch plus folate and vitamin K
• The tempura batter uses minimal flour, keeping things lighter than traditional pancakes
• You control the oil amount, so no mystery deep-frying happening here

Step by Step Directions

These savory pancakes come together quickly with just a few simple mixing and cooking steps.

Step-by-Step Directions:

• Combine flour, beaten egg, and very cold water in a bowl to create a thin batter, adjusting ingredients as needed for consistency.
• Mix the chopped chicken, drained bean sprouts, shredded zucchini, shredded carrots, minced ginger, and chopped garlic in a separate bowl.
• Pour the batter over the chicken and vegetable mixture, gently stirring until everything is evenly coated.
• Heat 3 tablespoons of vegetable oil in a frying pan over medium-high heat.
• Scoop 1/2 cup portions of the mixture into the hot pan, cooking for 3-4 minutes per side until golden brown and cooked through.
• Whisk together soy sauce, sugar, and rice wine vinegar to create the dipping sauce.
• Serve the hot pancakes immediately with the sauce on the side.

For restaurants preparing large batches, a commercial deep fryer can provide consistent temperature control and faster cooking times than traditional stovetop methods.

Substitutions and Variations

• Corn kernels, snap peas, or mushrooms can easily tag in for any vegetables you don’t have, because let’s be real, we’re all working with whatever didn’t go bad this week.
• Make the dipping sauce your own playground – add garlic, sesame oil, or even a squeeze of lime because rules are meant to be broken, especially in the kitchen.
• For a lighter version, you can actually bake these at 425°F for about 15 minutes, flipping halfway through, though you’ll miss out on that golden, oil-kissed perfection.
• Vegetarians can ditch the chicken entirely and load up on extra vegetables, maybe throw in some firm tofu for protein, and nobody will judge you for it.

Additional Things to Serve With This Dish

These pancakes are basically begging for some friends on the plate, and trust me, you’ve got options that’ll make your taste buds do a little happy dance.

• A simple cucumber salad with rice vinegar dressing cuts right through all that crispy, savory goodness – just slice cucumbers thin, toss with vinegar, a pinch of sugar, and maybe some sesame seeds if you’re feeling fancy.
• Steamed jasmine rice is the ultimate comfort food sidekick, soaking up that soy dipping sauce like it was born for the job.
• Miso soup brings that warm, umami hug your soul didn’t know it needed – you can grab the instant packets from any grocery store and nobody’s judging.
• A quick Asian slaw with cabbage, carrots, and a sesame oil dressing adds crunch and freshness, because sometimes you need something light to balance out all that tempura perfection.
• Edamame sprinkled with sea salt gives you something to nibble on while you’re cooking, plus it’s basically required by Asian fusion law.
• Pickled vegetables, whether store-bought or that jar of kimchi lurking in your fridge, bring the tangy punch that makes everything else taste even better.

Cooking Tips & Tricks (Chef’s Notes)

Getting these pancakes just right is all about understanding that tempura batter and not overthinking the whole process.

• Keep that batter ice-cold because warm batter equals soggy pancakes, and nobody wants that tragedy on their plate.
• Don’t overmix the batter – a few lumps are your friend here, not your enemy, since smooth batter creates dense, chewy pancakes instead of light, crispy ones.
• Test your oil temperature with a drop of batter first – it should sizzle immediately but not violently, like a gentle applause rather than a screaming match.
• Resist the urge to flip too early, even when your impatience starts whispering sweet lies about how they’re probably ready – wait for those edges to look set and golden.
• Drain the pancakes on paper towels for maybe thirty seconds max, then serve immediately because crispy tempura waits for no one.
• If your mixture seems too wet and won’t hold together, sprinkle in a tiny bit more flour – but go easy, we’re not making concrete here.
• Use a light hand when stirring the vegetables into the batter, think folding laundry rather than mixing cake batter.
• Make sure your chicken pieces are truly tiny, because big chunks will leave you with raw centers and overcooked outsides.
• Keep finished pancakes warm in a 200-degree oven if you’re cooking in batches, but honestly, they’re best eaten straight from the pan while you’re still wearing your apron.

Nutritional Facts

These chicken tempura pancakes pack a surprising nutritional punch, balancing protein and vegetables in every crispy bite.

• Calories: Approximately 285-320 calories per pancake (recipe makes 6-8 pancakes)
• Protein: 22-25 grams per serving, primarily from the lean chicken breast
• Carbohydrates: 18-22 grams, mainly from flour and vegetables
• Fat: 12-15 grams, mostly from cooking oil and egg
• Fiber: 2-3 grams from zucchini, carrots, and bean sprouts
• Sodium: 800-950mg per serving (largely from soy sauce dipping sauce)
• Vitamin A: High content from shredded carrots
• Vitamin C: Moderate amounts from bean sprouts and zucchini
• Iron: Good source from chicken and vegetables
• Potassium: Decent levels from zucchini and bean sprouts
• Cholesterol: 35-45mg per serving from chicken and egg
• Sugar: 3-4 grams, mostly from vegetables and dipping sauce
• Calcium: Small amounts from vegetables
• Healthy benefits: Low in saturated fat, good source of lean protein, contains multiple vegetables for added nutrients and fiber

Fun “Did You Know?”

Did you know that tempura batter‘s signature lightness comes from using ice-cold water, which prevents gluten development and creates those coveted crispy air pockets?

I find this technique fascinating because it transforms ordinary flour into something magical. The cold temperature keeps proteins from binding too tightly, resulting in that delicate, airy texture we all crave.

Here’s another cool fact: tempura actually originated in Portugal and was introduced to Japan by missionaries in the 16th century.

Today, I’m combining this incredible technique with hearty chicken and vegetables to create these satisfying pancakes that bridge cultures beautifully.