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Japanese Toriten | Crispy Street Food Chicken
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30 min
Quick
Gurkerl Küche
Außen luftig und kross im zarten Tempurateig ausgebacken, innen saftig: Toriten ist der Star der japanischen Streetfood-Szene. Fein mariniert mit Ingwer, Knoblauch und Sojasauce gelingt das Hendl im Handumdrehen.
Preparation method
Preparation & marinating
Pat the chicken breast dry and cut into strips about 1.5 to 2 cm wide. Finely grate the garlic and fresh ginger.
In a bowl, mix the sliced chicken with half of the soy sauce (2 tbsp), the grated ginger, and garlic. Marinate for about 10 to 15 minutes.
Tempura batter & frying
For the wonderfully crispy tempura batter, whisk the egg briefly in a bowl. Add ice-cold, sparkling mineral water, plain wheat flour, cornstarch, and 1 pinch of salt. Stir very briefly using chopsticks or a fork – small lumps of flour in the batter will ensure the signature crispy texture later!
Chef's tip
The tempura batter becomes extra crispy if the mineral water is truly ice-cold straight from the fridge. If you like, you can also add an ice cube to the batter.
Traditionally in Japan, a dollop of Japanese Karashi mustard is served alongside the vinegar-soy dip with Toriten.
Ingredients
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