Everyday meals
Toriten
Japanese chicken fritters with a light, crispy batter, served with shredded raw cabbage and sauce. They are very popular chicken tempuras in izakayas and neighborhood restaurants.
Ingredients
Ingredients
Marinade
Pâte
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the chicken into pieces about 3 cm wide and place them in a bowl with the soy sauce, ginger, garlic and sugar. Let marinate for 20 minutes.
- Finely shred the cabbage and soak it in cold water to make it crisp, then drain.
- Beat the egg with the cold water, then add the flour and starch without mixing too much to keep a light, lumpy batter.
- Heat the oil to 170 °C in a deep pot.
- Drain the chicken, dredge it in flour before dipping it in the batter.
- Fry the pieces in small batches for 4 to 5 minutes, until golden and cooked through.
- Drain on paper towels and serve right away with the cabbage, diluted karashi and sauce.
Variations and tips
Starch-only version. Replace the flour with potato starch for an even crispier coating.
Spicy version. Add a pinch of chili to the marinade for a more punchy flavor.
More ideas
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Japan
Original Ecomely recipe.