Wikipedia contrasts tempura with breadcrumb-coated deep-fried foods by calling that Japanese category furai. The term covers Japanese dishes influenced by Western frying traditions and usually coated with breadcrumbs such as panko.
Tempura and furai differ mainly in their coatings. Tempura uses a light batter, often made with flour, egg, and cold water, while furai foods are breaded before frying. The distinction affects texture: tempura tends to have a thin, airy crust, whereas panko produces a more pronounced crunch.
Examples of furai include ebi furai, or breaded shrimp, and aji furai, or breaded horse mackerel. Breaded oysters are called kaki furai. Breaded pork is usually classified separately as tonkatsu, using the Japanese word for cutlet.
The word furai is a Japanese transliteration of the English word “fry.” It should not be confused with agemono, the broader Japanese term for deep-fried foods, or karaage, a particular frying technique commonly associated with seasoned chicken.