This is Oita's famous chicken tempura! The batter is perfectly crispy while the chicken breast stays juicy inside. Once you start eating, you won't be able to stop! ♪
Ingredients
2 servings- Chicken breast1 large piece (about 330g)
- All-purpose flour50g (about 5.5 tbsp)
- Potato starch20g (about 2 tbsp)
- Egg1
- Cold water60ml
- ★Ginger (tube)3 cm
- ★Saltjust over 1/4 tsp
- ★Sugarjust under 1/4 tsp
- ★Ajinomoto (optional) and peppera pinch each
- ★Sake2 tbsp
- ★Sesame oil2 tsp
- ★Salta pinch
- ★Shochu or sake1 tsp
- ★Rice vinegar2 tsp
Directions
45 min- 1
Remove the skin and excess fat from the 330g chicken breast, then poke holes with a fork. Cut into 8 equal pieces along the grain.
- 2
Place ★ginger (tube) 3 cm, ★salt just over 1/4 tsp, ★sugar just under 1/4 tsp, ★ajinomoto and pepper a pinch each, ★sake 2 tbsp, and ★sesame oil 2 tsp in a plastic bag. Add the chicken pieces and massage well to combine. Let marinate for at least 20 minutes to allow flavors to infuse.
- 3
Place plastic wrap on a work surface, then lay paper towels on top. Spread the marinated chicken pieces on the paper towels, cover with another sheet of paper towel, and pat to remove excess moisture.
- 4
In a bowl, combine 50g all-purpose flour and 20g potato starch, and mix well.
- 5
In another bowl, combine 1 egg, 60ml cold water, ★salt a pinch, ★shochu or sake 1 tsp, and ★rice vinegar 2 tsp. Mix well, then add the flour mixture from step 4 and stir with chopsticks. Stop mixing while the batter still appears slightly lumpy with some flour specks.
- 6
Heat 180°C oil in a frying pan. Coat the chicken pieces in the batter and fry for about 1.5 minutes. Don't touch them until the coating is set, then flip and fry both sides.
- 7
Remove the chicken onto a paper towel-lined plate and drain oil for 3-4 minutes. Remove any crumbs left in the oil.
- 8
Return the chicken to the 180°C oil and fry both sides for 30-40 seconds more. Remove from oil, drain, and transfer to a serving plate. Serve with mustard and kabosu (Japanese citrus) if desired.
Tips
The leftover batter can be used to fry an additional 2 chicken breasts. You can also enjoy variations by coating sausages or drained shiso leaves. Since the crispy texture diminishes over time, please enjoy it fresh from the fryer. While the recipe uses tube ginger, you can substitute fresh ginger if preferred.
Nutrition
Per serving- Calories420 kcal
- Protein32 g
- Fat18 g
- Carbs25 g
- Sodium1.2 g
This is Oita's famous chicken tempura! The batter is perfectly crispy while the chicken breast stays juicy inside. Once you start eating, you won't be able to stop! ♪
Ingredients
2 servings- Chicken breast1 large piece (about 330g)
- All-purpose flour50g (about 5.5 tbsp)
- Potato starch20g (about 2 tbsp)
- Egg1
- Cold water60ml
- ★Ginger (tube)3 cm
- ★Saltjust over 1/4 tsp
- ★Sugarjust under 1/4 tsp
- ★Ajinomoto (optional) and peppera pinch each
- ★Sake2 tbsp
- ★Sesame oil2 tsp
- ★Salta pinch
- ★Shochu or sake1 tsp
- ★Rice vinegar2 tsp
Directions
45 min- 1
Remove the skin and excess fat from the 330g chicken breast, then poke holes with a fork. Cut into 8 equal pieces along the grain.
- 2
Place ★ginger (tube) 3 cm, ★salt just over 1/4 tsp, ★sugar just under 1/4 tsp, ★ajinomoto and pepper a pinch each, ★sake 2 tbsp, and ★sesame oil 2 tsp in a plastic bag. Add the chicken pieces and massage well to combine. Let marinate for at least 20 minutes to allow flavors to infuse.
- 3
Place plastic wrap on a work surface, then lay paper towels on top. Spread the marinated chicken pieces on the paper towels, cover with another sheet of paper towel, and pat to remove excess moisture.
- 4
In a bowl, combine 50g all-purpose flour and 20g potato starch, and mix well.
- 5
In another bowl, combine 1 egg, 60ml cold water, ★salt a pinch, ★shochu or sake 1 tsp, and ★rice vinegar 2 tsp. Mix well, then add the flour mixture from step 4 and stir with chopsticks. Stop mixing while the batter still appears slightly lumpy with some flour specks.
- 6
Heat 180°C oil in a frying pan. Coat the chicken pieces in the batter and fry for about 1.5 minutes. Don't touch them until the coating is set, then flip and fry both sides.
- 7
Remove the chicken onto a paper towel-lined plate and drain oil for 3-4 minutes. Remove any crumbs left in the oil.
- 8
Return the chicken to the 180°C oil and fry both sides for 30-40 seconds more. Remove from oil, drain, and transfer to a serving plate. Serve with mustard and kabosu (Japanese citrus) if desired.
Nutrition
Per serving- Calories420 kcal
- Protein32 g
- Fat18 g
- Carbs25 g
- Sodium1.2 g
Tips
The leftover batter can be used to fry an additional 2 chicken breasts. You can also enjoy variations by coating sausages or drained shiso leaves. Since the crispy texture diminishes over time, please enjoy it fresh from the fryer. While the recipe uses tube ginger, you can substitute fresh ginger if preferred.