0 from 9 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 3 servings
Calories: 425 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 500 grams chicken tenders
- 2 tablespoons sake
- ½ teaspoon salt
- 1 teaspoon grated ginger
- vegetable oil (for frying)
- 75 grams cake flour (chilled, ~½ cup)
- 25 gram Potato Starch (2 ½ tablespoons)
- 1 egg (3 tablespoons)
- ½ cup soda water (chilled)
Instructions
- Cut the 500 grams chicken tenders into ¾-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.
- Add the chicken pieces to a medium bowl and marinate with 2 tablespoons sake, ½ 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.
- 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.
- 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.
- 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 75 grams cake flour and 25 gram potato starch into the egg mixture.
- Partially stir the flour mixture into the egg.
- Add ½ cup soda water and mix until there are no dry areas, but be careful not to over-mix the 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 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.
- 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.
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Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
26g
(9%)
Protein
41g
(82%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
161mg
(54%)
Sodium
615mg
(26%)
Potassium
751mg
(21%)
Fiber
1g
(4%)
Sugar
0.4g
(1%)
Vitamin A
130IU
(3%)
Vitamin C
2mg
(2%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3servings
Amount Per Serving
Calories 425
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 26g | 9% |
| Protein | 41g | 82% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 615mg | 26% |
| Potassium | 751mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 0.4g | 1% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.