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toriten (chicken tempura) piled up on a brown plate with two halves of kabosu citrus

Oita Style Chicken Tempura (Toriten)

  • Author: Yuto Omura
  • Total Time: 45 minutes
  • Yield: 2 portions 1x


How to make light and crispy Oita Style Chicken Tempura (Toriten) with a refreshing homemade citrus dipping sauce.


  • 400g chicken breast (preferable skin-on)


Toriten batter

  • 1 medium egg
  • 50ml chilled water
  • 4 tbsp plain flour
  • 3 tbsp potato starch

Toriten dipping sauce


  1. Cut the chicken breast into large bitesize pieces.
  2. Add the soy sauce, grated ginger, grated garlic, sake and sesame oil to a mixing bowl, mix well and add the chicken pieces. Mix until the chicken is fully coated, cover with plastic wrap and rest in the refrigerator for 30 minutes. (I also recommend measuring out the water for the batter at this point and chilling for 30 minutes too!)
  3. Start heating your oil to 170°C (340°F).
  4. Gently whisk the egg with chilled water, being careful not to let it become too foamy.
  5. Sift the flour and potato starch into the bowl and mix gently, it's okay if there are small lumps in the batter. 
  6. Once the oil is preheated, dip the chicken in the batter and deep fry for 4 minutes, turning it halfway through. 
  7. Transfer the cooked toriten to a wire rack to allow the excess oil to drain off.
  8. Mix the kabosu juice (or citrus of your choice), soy sauce and rice vinegar in a small bowl.
  9. Dish up and enjoy!
  • Prep Time: 10 minutes
  • Marinating Time: 30 minutes
  • Cook Time: 5 minutes
  • Category: Chicken
  • Method: Deep Fry
  • Cuisine: Japanese

Keywords: chicken tempura, chicken tempura recipe, how to make chicken tempura, tempura chicken, toriten, kabosu, what is tempura chicken, tempura batter chicken, chicken tempura sauce, toriten recipe, how to make toriten

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