Japanese Tempura Battered Chicken - Toriten

By No Recipes · 35 min

Ingredients

Instructions

1. Cut 500 grams chicken tenders into strips about 3/4 inch thick, roughly even in thickness. Halve large tenders diagonally if needed; small ones can stay whole.
2. Marinate the chicken in a bowl with 2 tablespoons sake, 1/2 teaspoon salt and 1 teaspoon grated ginger, ideally in the fridge for an hour or more, or at least a few minutes.
3. Heat an inch of vegetable oil in a heavy pot or deep fryer to 340°F (170°C) over medium heat. Set a paper towel-lined rack nearby.
4. Pat the chicken dry with paper towel so the batter sticks.
5. Beat 1 egg in a large bowl until uniform in colour. Sift in 75 grams chilled cake flour and 25 grams potato starch, then partly stir into the egg.
6. Add 1/2 cup chilled soda water and mix until no dry spots remain, without overmixing.
7. Dip the chicken in the batter to coat fully and fry it quickly. Fry for about 3 minutes, turning occasionally, until the batter is crisp and the edges just start to brown (not golden).
8. Drain the chicken on the rack, lined plate beneath, and serve with ponzu, tempura dipping sauce or salt and lemon juice.

Summarized from No Recipes's video. Watch it for the details.

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