Which leavening agent may be added to tempura batter to make it light?

Baking powder may be added to tempura batter to make it light. It acts as a leavener, helping produce a more aerated and delicate coating when the batter is fried.

Traditional tempura batter is usually made from cold water, eggs, and soft wheat flour, and it is mixed only briefly. The cold temperature and minimal mixing limit gluten development, helping the fried coating stay crisp rather than becoming chewy or doughy. Some recipes add baking soda or baking powder for additional lift.

Commercial tempura flour may already contain a leavener, so cooks should check the package before adding more. Baking powder is not the same as cornstarch: cornstarch can contribute to crispness, but it does not function as the leavening agent in this question.

Tempura also differs from many Western fried coatings because it is not traditionally made with breadcrumbs. The goal is a thin, pale, fluffy shell that highlights the seafood or vegetables inside.