Oita-Style Chicken Tempura (Toriten)

Name: Oita-Style Chicken Tempura (Toriten)
Yield: Serves 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 3 tablespoons white dashi (Japanese soup base); 1 clove garlic, grated; 1 clove ginger, grated; 1 cup tempura flour (about 120 grams); 3/4 cup water (about 200 ml); Ponzu sauce, to taste; Prepared mustard, to taste; Kabosu or sudachi citrus, to taste

すまいるずんこ @cook_40052476

Chicken tempura is a popular dish in Oita. It has a unique flavor that's different from fried chicken (karaage).
Recipe background:
In Oita, my husband's hometown, this is a classic side dish. Every time we visit, we try different versions at various restaurants, each with its own seasoning. At home, we make it this easy way.
In the Kansai region, it's also commonly served as a topping for udon noodles.

すまいるずんこ @cook_40052476

Saved

Ingredients

Serves 4 servings

2boneless, skinless chicken breasts
3 tablespoonswhite dashi (Japanese soup base)
1 clovegarlic, grated
1 cloveginger, grated
1 cuptempura flour (about 120 grams)
3/4 cupwater (about 200 ml)
Ponzu sauce, to taste
Prepared mustard, to taste
Kabosu or sudachi citrus, to taste

Saved

Steps

1

Remove the skin from the chicken breasts and butterfly them. Slice each into about 8 thin pieces.
2

Place the chicken and all ingredients marked with ☆ (white dashi, garlic, ginger) in a bowl. Massage well to coat, and let marinate for at least 1 hour to absorb the flavors.
3

Drain the chicken in a strainer to remove excess liquid.
4

Mix the ingredients marked with ★ (tempura flour and water) to make the batter. Coat the chicken pieces in the batter, then deep-fry in oil at about 350°F (180°C) until golden and crisp.
5

Serve with plenty of vegetables. Enjoy with ponzu sauce and mustard if you like.
6

2012/08/22
Thanks to everyone, this recipe became popular.
Thank you very much.