Chicken tempura is a local specialty in Japan’s Oita Prefecture, which is part of the Kyushu region. This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.
What is Chicken Tempura exactly?
You’re not the only one if you’ve never read about “chicken tempura.” Chicken tempura, I assumed, was a westernized variation of tempura. However, Chicken Tempura, or Toriten (とり天) in Japanese, was invented at a restaurant in Oita prefecture and is a popular dish largely appreciated in this area.
I have a friend who lived 15 years in Japan and never tried or even heard of Chicken Tempura until I ordered it when I was with him at the Japanese New Mizu Sushi restaurant in New York. After a few months, I recreated the recipe according to the instructions of the most generous chef, and the result is this recipe.
Chicken tempura is fried chicken in the tempura style, as the name implies. Chicken breast or thigh is chopped into strips, marinated in a combination of soy sauce, garlic, and ginger, sake then deep-fried in tempura batter.
The dipping sauce makes a significant distinction between chicken tempura and normal tempura. Tempura chicken is frequently dunked in kabosu ponzu sauce, which is made with Japanese karashi spicy mustard.
Ingredients
For the Marinade (for each large chicken breast, about 125g):
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1 large chicken breast (about 125g)
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¼ tsp sea salt
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Freshly ground black pepper, to taste
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½ tsp minced ginger
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1 clove garlic, minced
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1 Tbsp soy sauce
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1–2 tsp sake (optional, or use a splash of dry sherry)
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3 cups oil (for frying)
For the Tempura Batter:
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⅓ cup (45g) cake flour
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⅓ cup (50g) cornstarch or potato starch
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1 large egg
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⅓ cup cold water
Instructions
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Prep the Chicken:
Place the chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until evenly thin, about ½ inch thick.
Slice into strips about 1 inch wide and 3 inches long. -
Marinate:
In a bowl, combine sea salt, black pepper, minced ginger, garlic, soy sauce, and sake.
Add the chicken strips and toss to coat. Cover and marinate for at least 15 minutes while you prepare the batter. -
Make the Tempura Batter:
Fill a large bowl with ice and a bit of cold water—this is to rest your mixing bowl on, keeping the batter extra cold.
In a medium bowl, whisk the egg, then add the cake flour and cornstarch (or potato starch).
Gradually mix in the cold water, stirring just until combined. The batter should be cold and a bit lumpy—don’t overmix! -
Heat the Oil:
In a deep pan or fryer, heat oil to 350°F (180°C). -
Coat & Fry the Chicken:
Working in batches, dip each piece of marinated chicken into the tempura batter, letting any excess drip off.
Carefully place 2–3 pieces at a time into the hot oil.
Fry for about 2 minutes per side, until golden and crispy.
Remove to a wire rack or paper towels to drain. -
Serve:
Enjoy hot with your favorite dipping sauce—like ponzu, sweet chili, or spicy mayo!
Tips:
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Keep the batter very cold for extra light and crispy tempura.
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Don’t overcrowd the pan—fry in batches for best results.
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For extra crunch, double-dip: dredge the chicken lightly in flour before dipping in batter.
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Last words
I really hope you try this Chicken Tempura recipe and let me know how it went down in the comments section. Also, please let me know if you’re having any issues with the recipe or if you have any suggestions. It would mean a lot to me if you shared it on your Pinterest or other social media platform you are using and get the word out about this recipe. Thank you 🙂
