Fluffy Japanese Tempura Chicken: Cloud-Like Toriten with Citrus Dipping Sauce

Name: Fluffy Japanese Tempura Chicken: Cloud-Like Toriten with Citrus Dipping Sauce
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Cuisine: Asian, Japanese
Ingredients: 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 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

4 steps

Prep:40minCook:5min

In this video, I'll show you how to make authentic Toriten—Oita's famous chicken tempura with a light, crispy batter that's impossibly fluffy. Ready in just 45 minutes, this regional Japanese specialty pairs perfectly with a bright citrus dipping sauce.

Updated at: Sun, 20 Apr 2025 23:49:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories172.7 kcal (9%)

Total Fat4.7 g (7%)

Carbs25.9 g (10%)

Sugars0.9 g (1%)

Protein6.3 g (13%)

Sodium781.3 mg (39%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2 tspJapanese soy sauce

koikuchi shoyu

1 tspginger root

grated, fresh, not from tube for best enzyme action

1 tspgarlic

grated

1 tspsake

or dry white wine

1 tsptoasted sesame oil

1egg

cold, straight from refrigerator

50mlwater

ice cold for crispiest results

4 Tbspcake flour

or all-purpose flour

3 Tbsppotato starch

katakuriko, or cornstarch

1 Tbspkabosu juice

or yuzu, lime, or lemon juice

1 TbspJapanese soy sauce

koikuchi shoyu

1 Tbsprice vinegar

¼ tspJapanese mustard

karashi, optional, for authentic Oita style

Instructions

Step 1

Cut chicken breast into large bitesize pieces. Mix soy sauce, grated ginger, grated garlic, sake, and sesame oil in a bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate for 30 minutes.

Step 2

Heat oil to 170°C/338°F. Whisk egg with cold water gently. Sift cake flour and potato starch into the bowl and mix lightly, lumps are fine.

Step 3

Dip chicken in batter and deep fry for 4 minutes, turning halfway. Transfer to wire rack to drain.

Step 4

Mix kabosu juice (or citrus), soy sauce, and rice vinegar in a small bowl for dipping sauce.