Japanese Tempura Chicken (Toriten)

Name: Japanese Tempura Chicken (Toriten)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 450 g chicken breast (preferable skin-on, or boneless thigh meat); cooking oil (for deep-frying, vegetable, canola, or rice bran); 2 tsp Japanese soy sauce (koikuchi shoyu); 1 tsp grated ginger root (fresh, not from tube for best enzyme action); 1 tsp grated garlic; 1 tsp sake (or dry white wine); 1 tsp toasted sesame oil; 1 egg (cold, straight from refrigerator); 50 ml water (ice-cold for crispiest results); 4 tbsp unbleached cake flour (or all-purpose flour); 3 tbsp potato starch (katakuriko) (or cornstarch); 1 tbsp kabosu juice (or yuzu, lime, or lemon juice); 1 tbsp Japanese soy sauce (koikuchi shoyu); 1 tbsp rice vinegar; ¼ tsp Japanese mustard (karashi) (optional, for authentic Oita style)

Instructions

Prep:10minCook:5min

Toriten is a regional dish from Oita made with succulent, marinated chicken breast coated in a fluffy yet crisp tempura batter and served with a bright and citrusy dipping sauce.

Updated at: Sat, 30 May 2026 08:33:12 GMT