- Serves: 4
- Calories: 413 kcal
- Japanese: Tori no tempura
- 400 g boneless chicken breast or thigh
- salad oil for deep frying
- a little flour
- 1 egg
- 130 ml cold water
- 65 g flour
or salt (optional)
Remove the skin of the chicken and cut into bite-size pieces.
To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust all the chicken lightly with a little flour before applying the coating (see Step 4).
With chopsticks, dip the chicken pieces into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry half of the chicken pieces about 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken in the same manner.
You can use either dipping sauce or salt. To make the dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls.
Dip the chicken pieces into the dipping sauce. Or, if you prefer salt, pour a suitable amount onto a small plate and dip the chicken pieces into the salt.
This dish is uncommon among tempura dishes, but is popular especially in Ōita Prefecture in the Kyūshū region, the southernmost island of mainland Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist