Description
How to make light and crispy Oita Style Chicken Tempura (Toriten) with a refreshing homemade citrus dipping sauce.
Ingredients
Scale
- 400g chicken breast (preferable skin-on)
Marinade
- 2 tsp soy sauce
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 tsp sake
- 1 tsp sesame oil
Toriten batter
- 1 medium egg
- 50ml chilled water
- 4 tbsp plain flour
- 3 tbsp potato starch
Toriten dipping sauce
- 1 tbsp kabosu juice (or citrus juice of your choice)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions
- Cut the chicken breast into large bitesize pieces.
- 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!)
- Start heating your oil to 170°C (340°F).
- Gently whisk the egg with chilled water, being careful not to let it become too foamy.
- Sift the flour and potato starch into the bowl and mix gently, it's okay if there are small lumps in the batter.
- Once the oil is preheated, dip the chicken in the batter and deep fry for 4 minutes, turning it halfway through.
- Transfer the cooked toriten to a wire rack to allow the excess oil to drain off.
- Mix the kabosu juice (or citrus of your choice), soy sauce and rice vinegar in a small bowl.
- 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