Hello, I am Clara. Today, we’re going to make toriten chicken tempura recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Toriten Chicken Tempura Recipe
Toriten Chicken Tempura is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Toriten Chicken Tempura is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular 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 it.
The ingredients needed to make Toriten Chicken Tempura:
- Get 1 large Chicken breast meat
- Prepare 1 1/2 tsp ★ Grated ginger
- Prepare 1/4 tsp plus ★ Salt
- Make ready 1 bit less than 1/4 teaspoon ★ Sugar
- Prepare 1 dash of each ★ Umami seasoning (optional), black pepper
- Prepare 2 tbsp ★
- Take 2 tsp ★ Sesame oil
- Make ready Batter (or use tempura flour)
- Make ready 50 grams Flour
- Get 20 grams Katakuriko
- Prepare 1 ● Egg
- Prepare 60 ml ● Cold water
- Prepare 1 dash ● Salt
- Get 1 tsp ● Shochu or
- Make ready 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 cbs 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 is going to wrap this up for this special dish toriten chicken tempura recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
