Photograph of the finished Toriten

Japan · Gà tempura Oita Toriten

Toriten

35 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 720 g
  • Photograph of Flour Flour 240 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Soy sauce Soy sauce 80 ml
  • Photograph of Ginger Ginger 40 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Dijon mustard Dijon mustard 40 g
  • Photograph of Oil Oil 800 ml

Method

  1. 1 Cut the chicken into bite-sized pieces, then marinate with soy sauce, ginger, and crushed garlic for 30 minutes.
  2. 2 Mix the tempura batter with ice water and eggs, stirring gently until the batter is slightly lumpy.
  3. 3 Pat the chicken pieces dry to remove excess marinade, then dip them in the flour.
  4. 4 Fry in oil at 170 degrees for 4 minutes; since tempura chicken has a thin crust, don't cook it for too long.
  5. 5 Remove from the pan and drain, then dip in a dipping sauce made with soy sauce and Dijon mustard, Oita style.

With an appliance

  • Air fryer 34 min

    Replace step 4: thoroughly spray the tempura-coated chicken pieces with oil, fry at 195 degrees for 11 minutes, flipping at the 6th minute; blot off excess marinade as in step 3 to ensure the batter adheres well.

Start cooking