Hi, I am Laura. Today, we’re going to prepare toriten chicken tempura recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Toriten Chicken Tempura Recipe
Toriten Chicken Tempura is one of the most popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Toriten Chicken Tempura is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook toriten chicken tempura using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Toriten Chicken Tempura:
- Prepare 1 large Chicken breast meat
- Get 1 1/2 tsp ★ Grated ginger
- Get 1/4 tsp plus ★ Salt
- Prepare 1 bit less than 1/4 teaspoon ★ Sugar
- Make ready 1 dash of each ★ Umami seasoning (optional), black pepper
- Make ready 2 tbsp ★ Sake
- Make ready 2 tsp ★ Sesame oil
- Take Batter (or use tempura flour)
- Make ready 50 grams Flour
- Make ready 20 grams Katakuriko
- Get 1 ● Egg
- Prepare 60 ml ● Cold water
- Get 1 dash ● Salt
- Prepare 1 tsp ● Shochu or sake
- Prepare 2 tsp ● Vinegar
Steps to make Toriten Chicken Tempura:
- Remove the skin and fat from the breast meat, and poke it several times with a fork. Cut into 8 strips along the grain.
- 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.
- 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.
- Mix the flour and katakuriko together in a bowl.
- 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.
- (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.)
- 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.
- (Don’t touch the chicken until the batter has become firm. Once it does, flip the chicken over.)
- Take out the chicken and drain them on paper towels for 3 to 4 minutes. Skim the batter crumbs out of the oil.
- 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.
- 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.
- Note: Dust the chicken lightly with flour before dipping in the batter to prevent it from sliding off.
So that’s going to wrap this up for this special dish toriten chicken tempura recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
