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This Chicken Tempura Poke Bowl is a fun twist on the classic raw fish based version. As with any good poke bowl, this one perfectly balances flavors and textures—crispy and tender, sweet and savory, fresh and rich—and it delivers on all fronts. Light and airy tempura-battered chicken is fried to a crackling crisp and sits on a bed of sushi rice, surrounded by fresh toppings like mango, carrots, and pickled onions. A drizzle of savory-sweet sauce ties it all together.
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This dish takes inspiration from both classic Japanese tempura and Hawaiian poke bowls. Instead of raw fish being the highlight as in a traditional poke bowl, crispy tempura chicken is the star. The contrast between the crunchy chicken and the cool, fresh vegetables makes this bowl endlessly satisfying.
This recipe is easy to customize based on your preferences or what you have on hand. Swap the mango for pineapple, add some avocado, or throw in a little spice with sliced jalapeños. The key is keeping the textures and flavors balanced.
If you’ve never made tempura before, don’t worry—it’s surprisingly simple with the right technique. The ingredients and method are different from other Japanese fried chicken recipes like Karaage, but as with those, the key is to make sure your oil is hot enough to give the batter that crisp, golden brown crunch.
For a bit of spice, add a drizzle of sriracha or spicy mayo, or spoon on some Chili Oil. Add pickled daikon and carrots or Japanese style pickled radish (Takuan).
Ingredients You Need
Most of the ingredients are easy to find at any grocery store, but for the best results, visit an Asian market for high-quality sushi rice and tempura batter staples. Here’s what you need:
For the chicken:
- Chicken breasts: Thinly sliced for quick frying and even coating.
- All-purpose flour: Gives the tempura batter structure.
- Cornstarch: Makes the batter extra light and crispy.
- Baking powder: Gives the tempura its signature airy texture.
- Egg: Helps bind the batter together.
- Cold sparkling water: Keeps the batter light and crisp. Cold is key.
- Soy sauce: Adds a little umami depth to the batter.
- Vegetable oil: For frying. Use a neutral oil with a high smoke point.
For the base:
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- For the sauce:
- Soy sauce: A savory base for the dressing.
- Rice vinegar: Adds acidity and balance.
- Honey: A touch of sweetness to round out the flavors.
- Sesame oil: A small amount adds a nutty depth.
How To Make Chicken Tempura Poke Bowl
Despite the longer ingredient list, you’ll be surprised at how quick this dish is to make. Here’s how:
- Make the tempura batter: Mix the flour, cornstarch, and baking powder in one bowl. In another, whisk the egg, cold sparkling water, and soy sauce. Combine the wet and dry ingredients until smooth.
- Fry the chicken: Heat oil in a deep pan. Dip the chicken slices into the batter, letting any excess drip off. Fry in batches until golden and crispy. Drain on paper towels.
- Prepare the rice: Mix cooked sushi rice with rice vinegar and a little sugar if desired. Divide it among serving bowls.
- Assemble the bowls: Arrange the mango, carrots, broccoli, and pickled onions around the rice. Place the crispy chicken in the center.
- Make the sauce: Whisk together the soy sauce, sesame oil, honey, and rice vinegar.
- Serve: Drizzle the sauce over the bowls, sprinkle with sesame seeds, and serve immediately.
Expert Tips for Success
A few small adjustments make a big difference in how this dish turns out. Here are some tips for the best results:
- Keep the sparkling water cold. Cold batter makes crispier tempura. If needed, chill the bowl while preparing other ingredients.
- Fry in batches. Overcrowding the pan lowers the oil temperature, making the tempura soggy instead of crisp.
- Customize the toppings. Try adding radish, avocado, or cucumber for more variety.
What to Serve With It
This Chicken Tempura Poke Bowl is a full meal on its own, but it pairs well with light, refreshing sides. Japanese Cucumber Salad, Spicy Cucumber Salad, or Stir-Fried Lotus Root as a side. Or start with Chicken Potstickers or Hot and Sour Soup.
Chicken Tempura Poke Bowl
Robin Donovan
Ingredients
For the Chicken:
- 1 pound chicken breasts thinly sliced
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 piece egg
- ¾ cup cold sparkling water
- 1 teaspoon soy sauce
- Vegetable oil for frying
For the Poke Bowl Base:
- 2 1/2 cups cooked sushi rice
- 1 cup mango diced
- 1 piece carrot medium, julienned
- 1 cup broccoli florets, steamed
- 2 tablespoons onion pickled
- 2 tablespoons sesame seeds
For the Sauce:
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- ½ teaspoon sesame oil
Instructions
- Prepare the Tempura BatterIn a bowl, combine flour, cornstarch, and baking powder. In a separate bowl, whisk together the egg, cold sparkling water, and soy sauce. Gradually mix the wet ingredients into the dry ingredients until smooth.
- Cook the Chicken TempuraHeat 2-3 inches of vegetable oil in a deep pot over medium-high heat. Dip the chicken slices into the tempura batter, letting any excess drip off. Fry in batches for 3–4 minutes until golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
- Prepare the Rice BaseIn a large bowl, mix cooked sushi rice with rice vinegar and sugar (optional) for added flavor. Divide the rice evenly into four bowls.
- Assemble the Poke BowlsArrange the mango, carrot, pickled onion, and broccoli around the rice in each bowl. Place 3–4 pieces of chicken tempura in the center.
- Make the SauceIn a small bowl, whisk together soy sauce, sesame oil, honey, and rice vinegar. Drizzle the sauce over the poke bowls or serve on the side.
- ServeGarnish with sesame seeds. Serve immediately and enjoy.
What is sushi rice?
Medium grain white rice. the packaging will often say sushi rice or “great for sushi.”