Chicken Tempura (Tori-ten)
An exquisite Chicken Tempura dish using chicken breast that turns out moist and juicy with a light, crispy, and fluffy batter. The special coating combining rice flour and potato starch provides a light texture, making it perfect for budget-friendly meals or appetizers.
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🍳 Cooking Flow
Cut the chicken, rub in the sugar, and marinate with seasonings in a plastic bag for 15 minutes → Mix eggs, water, potato starch, and rice flour to make the batter → Coat the marinated chicken with rice flour, then dip into the batter → Deep-fry at 170°C (338°F) without moving for the first bit, then turn while frying for about 4 minutes before removing
Cooking Steps
Brief Cooking Order
Cut the chicken, rub in the sugar, and marinate with seasonings in a plastic bag for 15 minutes → Mix eggs, water, potato starch, and rice flour to make the batter → Coat the marinated chicken with rice flour, then dip into the batter → Deep-fry at 170°C (338°F) without moving for the first bit, then turn while frying for about 4 minutes before removing
Introduction
An exquisite Chicken Tempura dish using chicken breast that turns out moist and juicy with a light, crispy, and fluffy batter. The special coating combining rice flour and potato starch provides a light texture, making it perfect for budget-friendly meals or appetizers.
Step 1
Remove the skin from the chicken breast (optional) and pierce the entire surface with a fork.
Step 2
Cut the rounded part of the chicken breast into 3-4cm wide pieces. Cut the remaining part vertically along the muscle fibers, and slice across the grain.
Step 3
Add 1/2 tsp of sugar to the cut chicken and rub it in thoroughly.
Step 4
Place the chicken into a plastic bag, add grated garlic, ginger, sake, and soy sauce. Massage well, tie the bag closed, and marinate for about 15 minutes.
Step 5
Crack the egg into a bowl and whisk. Add water, potato starch, and rice flour (4 tbsp) and mix well to make the batter.
Ingredients List
Important Notes
💡 Slice the chicken across the grain, and rubbing sugar into it first ensures it stays moist and tender without drying out.
💡 Using a mix of rice flour and potato starch in the batter creates a light and crispy texture.
⚠️ The batter is prone to peeling off immediately after being placed in the oil, so it is crucial to fry for about 1.5 minutes without touching it.
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