Making chicken sushi at home might sound tricky, but it’s actually simple if you follow the right steps. If you’re someone who prefers cooked proteins over raw fish, tempura chicken is a fantastic option. It’s crispy, juicy, and blends perfectly with sushi rice and nori. Whether you’re making a chicken sushi roll, a chicken tempura sushi, chicken tempura roll , or even a chicken teriyaki roll, this method works for all.
What You Need to Make Tempura Chicken?
Before getting into the frying, let’s go over what you’ll need:
Ingredients
- Boneless, skinless chicken breasts or thighs – Thighs are juicier, but breasts work too.
- Soy sauce – For marinating and adding flavor.
- All-purpose flour & cornstarch – The perfect mix for a light, crispy coating.
- Egg – Helps bind the batter together.
- Ice-cold sparkling water – The secret to making the batter extra crispy.
- Salt & black pepper – To season the batter.
- Oil for frying – Vegetable or canola oil works best.
Equipment
- Deep frying pan or a pot – A heavy-bottomed one helps maintain even heat.
- Mixing bowls – For marinating the chicken and making the batter.
- Tongs – To handle the fried chicken easily.
- Paper towels or a wire rack – To drain excess oil.
Step 1: Prepping the Chicken
Start by cutting your chicken into thin strips. These should be about the size of a thick french fry—thin enough to roll into sushi but thick enough to stay juicy after frying.
Marinate the Chicken
- Place the chicken strips in a bowl.
- Add ½ cup of soy sauce.
- Cover and refrigerate for at least 30 minutes to soak up the flavors.
Step 2: Making the Tempura Batter
A good tempura batter is all about lightness and crispiness. Here’s how to make it right:
- In a bowl, mix ½ cup of flour and ½ cup of cornstarch.
- Add ½ teaspoon of salt and ¼ teaspoon of black pepper.
- Crack in one egg.
- Slowly pour in 1 cup of ice-cold sparkling water, mixing gently. Don’t overmix—it’s okay if there are small lumps!
Keeping the batter cold is key. If needed, pop it into the fridge while you heat the oil.
Step 3: Frying the Chicken
- Pour oil into a pan, about 1.5 inches deep.
- Heat it to 350°F (175°C). If you don’t have a thermometer, drop a little batter in—if it sizzles and rises, the oil is ready.
- Dip each marinated chicken strip into the batter, letting the excess drip off.
- Carefully place it into the oil. Fry in small batches so the oil temperature stays stable.
- Cook for about 3–5 minutes, flipping halfway, until golden brown.
- Remove and place on a wire rack (or paper towels) to drain excess oil.
Step 4: Preparing Sushi Rice
While your tempura chicken rests, make the sushi rice:
- Rinse 1 cup of sushi rice under cold water until the water runs clear.
- Cook it in 1¼ cups of water.
- Once cooked, let it rest for 10 minutes.
- Mix 2 tbsp rice vinegar, 1 tbsp sugar, and ½ tsp salt, then stir it into the rice.
Step 5: Rolling the Sushi
Now, let’s build your chicken sushi roll:
- Lay a sheet of nori (shiny side down) on a bamboo mat.
- Spread sushi rice over the nori, leaving a 1-inch border at the top.
- Add tempura chicken strips in the center.
- Optional fillings: Add avocado, cucumber, or even a drizzle of spicy mayo.
- Roll it tightly, using the bamboo mat to apply gentle pressure.
- Slice with a sharp, wet knife for clean cuts.
Step 6: Serving & Storing
- Serve with soy sauce, spicy mayo, or eel sauce.
- Sprinkle sesame seeds for extra crunch.
- Leftovers? Wrap rolls in plastic wrap and store in the fridge for up to 24 hours.
Variations to Try
Want to change it up? Here are some fun ideas:
- Spicy Sushi Twist: Add sriracha to the batter or drizzle spicy mayo on top. You can also mix some wasabi into the mayo for an extra kick. If you love spicy flavors, sprinkle red pepper flakes over the sushi before serving.
- Chicken Teriyaki Roll : Swap tempura chicken for teriyaki-glazed chicken. Brush the teriyaki sauce onto the chicken before rolling, and consider adding pickled ginger for a balanced flavor.
- Crunchy Chicken Tempura Sushi: Add fried onions or panko crumbs for extra crunch. If you want even more texture, roll the sushi in crispy tempura bits before slicing.
- Cheesy Chicken Sushi: Melt some cream cheese or sprinkle shredded cheese over the chicken before rolling for a creamy, rich twist.
- Avocado-Lover’s Roll: Double the avocado, pairing it with sliced cucumbers for a refreshing contrast to the crispy tempura chicken.
- Sweet & Savory Fusion: Drizzle a bit of honey or maple syrup over the chicken before rolling for a subtle sweetness that pairs well with soy sauce.
- Ginger-Garlic Explosion: Marinate the chicken in a mix of soy sauce, grated ginger, and garlic powder for extra depth of flavor.
Frequently Asked Questions (FAQs)
Yes! You can prepare the tempura chicken and sushi rice in advance. Store the chicken [4] in an airtight container in the fridge and reheat it in an oven or air fryer before assembling the sushi rolls. The sushi rolls themselves are best enjoyed fresh but can be wrapped in plastic wrap and stored for up to 24 hours.
Soy sauce is a classic option, but you can also try sushi chicken recipe with spicy mayo, eel sauce, or a mix of soy sauce and a dash of sesame oil. If you like a little heat, add sriracha or wasabi to your dipping sauce.
While frying gives the best crispy texture, you can bake the chicken at 400°F (200°C) for about 20 minutes or air-fry it at 375°F (190°C) for 12-15 minutes. Make sure to flip halfway through for even crispiness.
Final Thoughts
Making chicken sushi at home is easier than you think. With crispy tempura chicken, perfectly seasoned sushi rice, and a few simple techniques, you’ll have restaurant-quality sushi in no time. Whether you prefer a spicy kick, extra crunch, or a sweet and savory combination, there’s a version of chicken tempura sushi that will satisfy your cravings. Give it a try, experiment with flavors, and enjoy making sushi your way!
