How to Make Japanese Chicken Tempura (Toriten Recipe)

Name: How to Make Japanese Chicken Tempura (Toriten Recipe)
Total time: 45 min
Ingredients: 450 g Chicken breast; Vegetable oil; 5 tsp Soy sauce; 1 tsp Ginger, grated; 1 tsp Garlic, grated; 1 tsp Sake; 1 tsp Toasted sesame oil; 1 Egg; 4 tbsp Flour; 3 tbsp Potato starch; 1 tbsp Kabosu juice; 1 tbsp Rice wine vinegar; ¼ tsp Mustard

By Sudachi · 45 min

Ingredients

Chicken breast450 g
Vegetable oil
Soy sauce5 tsp
Ginger · grated1 tsp
Garlic · grated1 tsp
Sake1 tsp
Toasted sesame oil1 tsp
Egg1
Flour4 tbsp
Potato starch3 tbsp
Kabosu juice1 tbsp
Rice wine vinegar1 tbsp
Mustard¼ tsp

Instructions

Cut the chicken into large bite-sized pieces.
In a bowl, mix the soy sauce, grated ginger, grated garlic, sake and sesame oil, add the chicken and coat well. Cover and refrigerate for 30 minutes.
Meanwhile, measure the water for the batter and chill it for 30 minutes too.
After 30 minutes, heat the oil to 170 °C. While it heats, gently whisk the egg with the 50 ml cold water, avoiding too much foam.
Sift the cake flour and potato starch into the bowl and mix gently; small lumps are fine.
When the oil is ready, lift each marinated chicken piece to let excess marinade drip off, coat it in the batter and fry straight away for 4 minutes, turning halfway through.
Drain the chicken on a wire rack.
In a small bowl, mix the kabosu juice, soy sauce and rice vinegar. Add a small blob of karashi mustard on the side if you like.

Summarized from Sudachi's video. Watch it for the details.

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