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Japanese Toriten | Crispy Chicken Tempura
(0)
30 min
Quick
Knuspr-Küche
Toriten ist ein beliebter Streetfood-Klassiker aus der japanischen Präfektur Oita: Saftige Hähnchenstreifen werden mit Ingwer, Knoblauch und Sojasauce mariniert, in einen federleichten Tempurateig getaucht und goldgelb ausgebacken. Serviert mit spritziger Zitronen-Ponzu-Sauce, Senf und knackigem Kohl.
Preparation method
Preparation & Marinating
Pat the chicken breast fillet dry and cut into approx. 1.5 cm thick strips. Finely grate the ginger and garlic cloves.
In a bowl, mix the chicken strips with the grated ginger, garlic, 2 tbsp soy sauce, 1 tsp sesame oil, and a pinch of salt. Leave to marinate for about 15 minutes.
Tempura Batter & Sides
Shave or cut the white cabbage into wafer-thin strips. Wash the lemon in hot water and cut in half. Mix the juice of one half with 1 tbsp soy sauce to make a quick ponzu dipping sauce. Cut the other lemon half into wedges.
Chef's tip
For an extra crispy tempura batter, the water should be ice-cold. Do not mix the batter too smooth – small lumps of flour ensure the typically feather-light texture.
Always fry the chicken in batches so that the oil temperature does not drop and the chicken turns out nice and crispy rather than greasy.
30 min
Under an hour
