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Chicken Tempura (Toriten)

Dive into the crispy, juicy world of Japanese Chicken Tempura with this authentic Toriten recipe that brings the flavors and textures of this Oita Prefecture specialty into your home.

3 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	425 kcal	Sugar	–
Carbs	26 g	Cholesterol	161 mg
Protein	41 g	Sodium	615 mg
Fat	15 g	Fiber	1 g
Sugar	–
Cholesterol	161 mg
Sodium	615 mg
Fiber	1 g

Prep Time: 10 min Cook Time: 6 min Total Time: 16 min

https://norecipes.com/chicken-tempura-toriten/

Cut chicken
Cut the 500 grams chicken tenders into 3/4-inch thick strips roughly the same thickness from end to end. If you're using large tenders, you can cut them in half diagonally. Small tenders can be used without cutting them.
Marinate chicken
Add the chicken pieces to a medium bowl and marinate with 2 tablespoons sake, 1/2 teaspoon salt, and 1 teaspoon grated ginger. Ideally, you want to let this marinate in the fridge for an hour or more, but even a few minutes is better than none if you're in a rush.
Preheat oil
When you're ready to fry up the Toriten, add an inch of vegetable oil to a heavy-bottomed pot with high sides or a deep fryer and preheat it to 340°F (170°C) over medium heat. Prepare a paper towel-lined cooling rack.
Remove excess marinade
Use a paper towel to soak up any excess marinade from the chicken strips and dry off the surface. This helps the batter to stick to the meat.
Beat egg
Once your oil is up to temperature, make the airy tempura batter in a separate bowl, by beating 1 egg in a large bowl until it is uniform in color.
Sift flour
Sift 75 grams cake flour and 25 gram potato starch into the egg mixture.
Mix with egg
Partially stir the flour mixture into the egg.
Finish batter
Add 1/2 cup soda water and mix until there are no dry areas, but be careful not to over-mix the batter.
Dip chicken in batter
To fry the tempura, dip the chicken pieces in the batter to fully coat and add it to the oil. The batter is thin, so you need to work quickly so it doesn't drip off.
Fry tempura
Fry the chicken until the batter is crisp (about 3 minutes). It will start to brown around the edges, but it won't be golden brown. Flip the tempura over periodically to ensure even cooking.
Drain Toriten
Transfer your tempura chicken fingers to the prepared rack to drain. I recommend lining your plate with paper to absorb any excess oil. Serve your Toriten with ponzu, tempura dipping sauce, or salt and lemon juice.

Ingredients

500 grams chicken tenders

2 tablespoons sake

1/2 teaspoon salt

1 teaspoon grated ginger

vegetable oil (for frying)

75 grams cake flour (chilled, ~1/2 cup)

25 gram potato starch (2 1/2 tablespoons)

1 egg (3 tablespoons)

1/2 cup soda water (chilled)

Instructions

Step 1

Cut chicken

Step 2

Cut the 500 grams chicken tenders into 3/4-inch thick strips roughly the same thickness from end to end. If you're using large tenders, you can cut them in half diagonally. Small tenders can be used without cutting them.

Step 3

Marinate chicken

Step 4

Add the chicken pieces to a medium bowl and marinate with 2 tablespoons sake, 1/2 teaspoon salt, and 1 teaspoon grated ginger. Ideally, you want to let this marinate in the fridge for an hour or more, but even a few minutes is better than none if you're in a rush.

Step 5

Preheat oil

Step 6

When you're ready to fry up the Toriten, add an inch of vegetable oil to a heavy-bottomed pot with high sides or a deep fryer and preheat it to 340°F (170°C) over medium heat. Prepare a paper towel-lined cooling rack.

Step 7

Remove excess marinade

Step 8

Use a paper towel to soak up any excess marinade from the chicken strips and dry off the surface. This helps the batter to stick to the meat.

Step 9

Beat egg

Step 10

Once your oil is up to temperature, make the airy tempura batter in a separate bowl, by beating 1 egg in a large bowl until it is uniform in color.

Step 11

Sift flour

Step 12

Sift 75 grams cake flour and 25 gram potato starch into the egg mixture.

Step 13

Mix with egg

Step 14

Partially stir the flour mixture into the egg.

Step 15

Finish batter

Step 16

Add 1/2 cup soda water and mix until there are no dry areas, but be careful not to over-mix the batter.

Step 17

Dip chicken in batter

Step 18

To fry the tempura, dip the chicken pieces in the batter to fully coat and add it to the oil. The batter is thin, so you need to work quickly so it doesn't drip off.

Step 19

Fry tempura

Step 20

Fry the chicken until the batter is crisp (about 3 minutes). It will start to brown around the edges, but it won't be golden brown. Flip the tempura over periodically to ensure even cooking.

Step 21

Drain Toriten

Step 22

Transfer your tempura chicken fingers to the prepared rack to drain. I recommend lining your plate with paper to absorb any excess oil. Serve your Toriten with ponzu, tempura dipping sauce, or salt and lemon juice.