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Tori ten — Japanese chicken tempura from Oita, served with shredded cabbage, cherry tomatoes, and ponzu dipping sauce

Tori Ten (Japanese Chicken Tempura from Oita)

Oita's famous chicken tempura — chicken breast marinated in soy, sake, ginger, and garlic, then coated in a light, airy tempura batter and fried until crisp. Served with shredded cabbage and ponzu.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 2 chicken breasts skinless, about 500 g, cut into bite-sized pieces
  • 2 tbsp cooking sake marinade
  • 1 tbsp soy sauce marinade
  • 1 tsp grated ginger marinade
  • 1/2 tsp grated garlic marinade
  • 1 egg white batter; lightly whipped
  • 50-80 ml cold water batter; adjust with the egg white
  • 3-4 tbsp plain (cake) flour batter
  • 1 tsp potato starch batter; for crispiness
  • oil for frying, about 2 cm deep
  • shredded cabbage and ponzu to serve

Method
 

  1. Prick the chicken with a fork and cut into bite-sized pieces. Massage with the sake, soy sauce, ginger, and garlic and marinate in the fridge for at least 15 minutes.
  2. Lightly whip the egg white until frothy, then mix in the cold water, followed by the flour and potato starch. Stir just until barely combined; a few lumps are fine.
  3. Heat about 2 cm of oil to 170C. Dip the chicken in the batter and fry in batches, about 2 minutes, then turn and fry another 3-4 minutes until pale golden and cooked through.
  4. Drain on a wire rack. Serve with shredded cabbage, cherry tomatoes, and ponzu for dipping.