Why is my tempura soggy?

Soggy tempura is often the result of warm batter, oil that’s too cold, or overcrowding the frying pan. Make sure to keep the oil at the proper temperature and fry in batches to avoid these issues.

What is the difference between Toriten and Karaage?

While both are Japanese fried chicken dishes, karaage typically uses a seasoned flour or cornstarch coating and is deep-fried in vegetable oil, while Toriten (chicken tempura) uses a light, fluffy tempura batter and is often served with a citrusy dipping sauce.

What is the difference between Toriten and Chicken Katsu?

The difference lies in the breading: chicken katsu is coated in panko breadcrumbs, resulting in a crunchy texture, while chicken tempura (Toriten) uses a fluffier batter that gives it a lighter, crispier texture.

Toriten (Chicken Tempura) とり天

Name: Chicken Tempura (Toriten)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 1 (300-350 g) chicken breast; 1/2 tbsp (6 g) ginger, minced; 1 clove garlic, minced; 1 tbsp sake; 1 tbsp soy sauce; 1/4 tsp salt; 1/8 tsp ground black pepper; 1/4 tsp msg; 3 tbsp (30 g) corn starch; 2.5 tbsp (25 g) potato starch; 3 tsp (25 g) cake flour or all purpose flour; 1/4 tsp baking powder; 1 tbsp (15 g) whole egg or 2 tsp mayo; 1/3 cup + 1 tbsp (90 ml) ice cold water; 2 ice cubes; 2.5 tbsp (25 g) potato starch; 3 tsp (25 g) cake flour or all purpose flour; 1/3 cup + 1 tbsp (100 ml) cold beer or carbonated water; vinegar soy sauce (1:1 ratio of rice vinegar and Japanese soy sauce); tentsuyu (tempura dipping sauce); ponzu; karashi (Japanese mustard); lemon (or kabosu); yuzu kosho (yuzu pepper)

Description

Chicken Tempura (Toriten) is a staple of Oita’s cuisine and considered the region’s soul food. This Japanese-style fried chicken features tender chicken marinated in soy sauce, garlic, and ginger, then coated in a tempura batter that fries up crispy and fluffy. Serve with ponzu, vinegar-soy sauce, and spicy mustard!

Ingredients

Units

For the Chicken

1 (300-350 g) chicken breast
1/2 tbsp (6 g) ginger, minced
1 clove garlic, minced
1 tbsp sake
1 tbsp soy sauce
1/4 tsp salt
1/8 tsp ground black pepper
1/4 tsp msg
3 tbsp (30 g) corn starch

For the Batter

Option 1

2.5 tbsp (25 g) potato starch
3 tsp (25 g) cake flour or all purpose flour
1/4 tsp baking powder
1 tbsp (15 g) whole egg or 2 tsp mayo
1/3 cup + 1 tbsp (90 ml) ice cold water
2 ice cubes

Option 2

2.5 tbsp (25 g) potato starch
3 tsp (25 g) cake flour or all purpose flour
1/3 cup + 1 tbsp (100 ml) cold beer or carbonated water

For Serving

vinegar soy sauce (1:1 ratio of rice vinegar and Japanese soy sauce)
tentsuyu (tempura dipping sauce)
ponzu
karashi (Japanese mustard)
lemon (or kabosu)
yuzu kosho (yuzu pepper)

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Instructions

Prepare the chicken: Open the chicken breast by laying it flat on a cutting board. Remove the chicken tender (this is one piece). Slice the chicken breast on an angle (sogigiri), vertically into strips. Each piece should be about 2 cm (3/4 inch) wide. Place the sliced chicken into a bowl and add the minced ginger, minced garlic, sake, soy sauce, salt, pepper, and MSG. Use your hands to mix well and et it marinate for 10-15 minutes.
Heat the oil: While the chicken is marinating, pour about 2 inches of neutral oil (such as vegetable or canola oil) into a deep pot or pan. Heat the oil over medium heat until it reaches 180°C (356°F). Use a kitchen thermometer to check the temperature, or test by dropping a small amount of batter into the oil—if it sizzles and rises immediately, the oil is ready.
Coat the chicken: Take a piece of marinated chicken and shake off any excess liquid. Lightly coat it in corn starch or potato starch, ensuring a thin, even layer. Place the coated chicken on a tray or plate. Repeat with the remaining pieces, making sure they are not clumped together.
Make the batter:
1. Option 1: In a separate bowl, sift the flour, potato starch, and baking powder together. This ensures a light, airy batter with no clumps. In another small bowl, crack an egg and whisk until smooth. Measure 1 tablespoon of the whisked egg and add it to a larger mixing bowl. Pour in cold water and whisk to combine. Add the dry ingredients to the wet ingredients. Instead of whisking, gently poke at the flour with chopsticks or a spoon to incorporate it. The batter should be slightly lumpy—this helps create a crispier texture when fried.
2. Option 2: In a bowl, whisk the potato starch and flour. Then mix the beer or carbonated water well. For this version, you don’t have to worry too much about over mixing but don’t mix too vigourously to maintain the carbonation.
Fry the chicken: Add 2 ice cubes to the batter (if using) to keep it cold. Using chopsticks or a skewer, pierce through a piece of chicken and dip it into the batter, ensuring it’s fully coated. Let any excess batter drip off. Carefully place the battered chicken into the hot oil. Depending on the size of your pan, fry 3-5 pieces at a time to avoid overcrowding. I use a small 7-inch pot and fry 3 pieces at a time to reduce the amount of oil needed. Fry for 2-3 minutes or until the batter is golden and crisp. The chicken should be fully cooked but still juicy inside. Once fried, transfer the chicken to a wire rack placed vertically to allow excess oil to drip off. Avoid laying the pieces flat, as this can cause them to become soggy.
Remove excess batter: Use a slotted mesh spoon to remove any floating batter bits from the oil after each round. Save these crispy tempura scraps for later—they can be used in soups, rice bowls, or noodle dishes! Repeat for remaining chicken.
For leftover tempura batter: You can make tenkasu (crispy tempura bits) by dripping small amounts of batter into the oil. See my tenkasu recipe for more details.
Serve: Serve the toriten immediately while it’s hot and crispy. Pair it with tempura dipping sauce (tentsuyu), ponzu, karashi (Japanese mustard), and a wedge of lemon. Enjoy!!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main dish
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 1 g
Sodium: 900 mg
Fat: 18 g
Saturated Fat: 3.5 g
Unsaturated Fat: 14 g
Trans Fat: 0
Carbohydrates: 35 g
Fiber: 1 g
Protein: 30 g
Cholesterol: 1000 mg