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Tori ten on a plate with shredded cabbage and ponzu dipping sauce on the side

Tori Ten (Oita-Style Japanese Chicken Tempura)

A regional specialty from Oita Prefecture in Kyushu — chicken marinated in soy, sake, ginger and garlic, then fried in a light, crispy tempura batter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Ingredients Method

Ingredients
  

  • 200 g chicken breast cut into bite-sized pieces
  • 1 tbsp cooking sake for marinade
  • 1 tbsp soy sauce for marinade
  • 1 tbsp sesame oil for marinade
  • 1 tsp grated ginger for marinade
  • 1/2 tsp grated garlic for marinade
  • 70 ml cold water for batter
  • 1 egg M size, for batter
  • 3 tbsp plain flour for batter
  • 2 tbsp potato starch (katakuriko) for batter
  • vegetable oil for frying
  • shredded cabbage to serve

Method
 

  1. Cut the chicken breast into bite-sized pieces — roughly 4–5cm. Don't cut too small or it will dry out.
  2. Mix the sake, soy sauce, sesame oil, ginger and garlic in a bowl. Add the chicken, turn to coat, and marinate for at least 10 minutes.
  3. Mix the cold water, egg, flour, and potato starch together until just combined. A few lumps are fine.
  4. Heat the oil to 170–180°C. Dip each piece of marinated chicken into the batter and lower gently into the oil. Fry in batches for 3–4 minutes until light golden and cooked through.
  5. Drain on a wire rack or paper towels. Serve immediately with shredded cabbage and a dipping sauce on the side.