Toriten Chicken Tempura
When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too.
The pre-flavoring of the chicken was already set, so I worked on the batter.
There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well.
I used tubed ginger, but use fresh grated ginger if available. For 2 servings: 8 pieces. Recipe by Iku..
Toriten Chicken Tempura
When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too.
The pre-flavoring of the chicken was already set, so I worked on the batter.
There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well.
I used tubed ginger, but use fresh grated ginger if available. For 2 servings: 8 pieces. Recipe by Iku..
Cooking Instructions
- 1
Remove the skin and fat from the breast meat, and poke it several times with a fork. Cut into 8 strips along the grain.
- 2
Put the ★ ingredients and the chicken in a plastic bag and rub in the ingredients. Close the bag and marinate for 20 minutes or more.
- 3
Line a cutting board with plastic wrap and paper towels, and lay the marinated chicken pieces on top. Pat dry the chicken with the paper towels.
- 4
Mix the flour and katakuriko together in a bowl.
- 5
Mix the ● ingredients in a separate bowl. Add the combined flours from Step 4 to the ● bowl and mix with cooking chopsticks. Stop mixing while there are still lumps of flour.
- 6
(If you over mix the batter, it'll become doughy and won't fry up crispy. It's fine if it looks like it hasn't been mixed enough.)
- 7
Heat oil to 360F/180C in a pan. Coat the chicken pieces in the batter and deep fry for about a minute and a half.
- 8
(Don't touch the chicken until the batter has become firm. Once it does, flip the chicken over.)
- 9
Take out the chicken and drain them on paper towels for 3 to 4 minutes. Skim the batter crumbs out of the oil.
- 10
Return the chicken to the 360°F/180°C oil and fry for an additional 30-40 seconds on both sides. Drain well again, and transfer to serving plates. Serve with mustard or kabosu citrus wedges to taste.
- 11
If you fry all the chicken at once, the oil temperature will drop and the batter won't get crispy, so fry in two batches.
- 12
Note: Dust the chicken lightly with flour before dipping in the batter to prevent it from sliding off.
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