In this video, I'll show you how to make authentic Toriten—Oita's famous chicken tempura with a light, crispy batter that's impossibly fluffy. Ready in just 45 minutes, this regional Japanese specialty pairs perfectly with a bright citrus dipping sauce.<br /><br />🖨 PRINT FULL RECIPE: https://sudachirecipes.com/chicken-tempura/<br />📖 GET MY FREE COOKBOOK: https://sudachi.kit.com/5c166f80ba<br />🔔 SUBSCRIBE HERE: https://tinyurl.com/b69ed7na<br /><br />📌 RECIPE DETAILS:<br />⏰ Time: 45 mins<br />👥 Servings: 2<br />🥕 Ingredients:<br /> - 400 g chicken breast preferable skin-on, or boneless thigh meat<br /> - cooking oil for deep-frying, vegetable, canola, or rice bran<br /><br />Marinade<br /> - 2 tsp Japanese soy sauce (koikuchi shoyu)<br /> - 1 tsp grated ginger root fresh, not from tube for best enzyme action<br /> - 1 tsp grated garlic<br /> - 1 tsp sake or dry white wine<br /> - 1 tsp toasted sesame oil<br /><br />Toriten batter<br /> - 1 egg cold, straight from refrigerator<br /> - 50 ml water ice-cold for crispiest results<br /> - 4 tbsp cake flour or all-purpose flour<br /> - 3 tbsp potato starch (katakuriko) or cornstarch<br /><br />Toriten dipping sauce<br /> - 1 tbsp kabosu juice or yuzu, lime, or lemon juice<br /> - 1 tbsp Japanese soy sauce (koikuchi shoyu)<br /> - 1 tbsp rice vinegar<br /> - ¼ tsp Japanese mus
