Toriten | Crispy Japanese-Style Chicken Tempura
(0)
30 min
Quick
Sezamo
Toriten este o emblemă a culturii street food japoneze din regiunea Oita: fâșii fragede de piept de pui marinate cu ghimbir și soia, învăluite într-un aluat ușor și aerat de tempura și prăjite la perfecțiune până devin aurii și crocante.
Preparation method
Preparing and marinating the chicken
Cut 500 g of boneless chicken breast into thin, elongated strips (about 2 cm wide and 6-7 cm long).
In a bowl, mix the chicken strips with 2 tablespoons of soy sauce, 15 g of finely grated fresh ginger, 2 freshly crushed garlic cloves, 1 tablespoon of sesame oil, 1 teaspoon of table salt, and 1 pinch of ground black pepper. Leave the meat to marinate for 15 minutes to absorb the flavors.
Preparing the tempura batter and frying
In a medium bowl, lightly whisk 1 egg with 120 ml of very cold sparkling mineral water (from the fridge). Quickly incorporate 100 g of 000 white wheat flour and 40 g of cornstarch using a fork or chopsticks, mixing briefly (it is essential to leave small lumps to achieve an airy and crispy crust).
Chef's tip
The secret of Japanese tempura lies in the temperature contrast: use very cold sparkling mineral water (even with 1-2 ice cubes) and do not overmix the batter, to prevent gluten development.
In the Oita region of Japan, Toriten is traditionally served with a little spicy Japanese mustard (karashi) dissolved in the ponzu sauce.
15 min
Under an hour
