TORITEN

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Chicken Tempura

Toriten is a regional dish that hails from Oita, Japan. Made with succulent, marinated chicken breast which is then coated in a fluffy tempura batter and deep fried, it's served with a bright and citrusy dipping sauce. When it comes to flavour, this regional chicken tempura ticks all the boxes!

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Chicken Tempura

Yield

2 servings

Type

Deep fry

Time

45 minutes

Level

Easy

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what you'll need:

» chicken breast » soy sauce » grated ginger » grated garlic » sesame oil

batter:

» egg » chilled water » plain flour » potato starch

sauce:

» kabosu juice (or lemon/lime) » soy sauce » rice vinegar

Cut the chicken

Cut the chicken into large bitesize pieces.

1

Marinate

Place the chicken in a bowl with soy sauce, grated ginger, grated garlic, sake and sesame oil. Mix until evenly coated and marinate in the fridge for 30 minutes.

2

Whisk egg & water

Once the chicken is marinated, take a mixing bowl and gently whisk the egg with chilled water, be careful not to make it too foamy.

3

Sift dry ingredients

Sift in the flour and potato starch, mix gently until more or less combined. It's okay if there are a few lumps.

4

Dip & fry

Dip the chicken in the batter and transfer straight to oil preheated to 170°C (340°F). Fry for approximately 4 mins, flipping half way through.

5

Rest

Transfer the cooked chicken to a wire rack to allow the excess oil to drain off.

6

Make dipping sauce

Mix the citrus juice (I used kabosu), soy sauce and rice vinegar in a dipping bowl. 

7

Enjoy!

Enjoy your homemade chicken tempura with citrusy dipping sauce!

8

See the full post for tips and tricks plus substitute ingredient ideas!