Toriten, or chicken tempura, is a beloved local specialty from Oita Prefecture in Japan.
It's made by coating bite-sized chicken pieces in a light tempura batter and deep-frying them until crisp.
The result is tender, juicy chicken wrapped in a fluffy and crispy shell—typically enjoyed with a tangy soy mustard or ponzu sauce.
The origin of toriten is said to date back to the early Showa era in Beppu City, where the renowned restaurant Toyoken served it as a more accessible version of fried chicken—boneless and easy to eat, especially for women at the time.
Today, toriten is a staple in Oita’s food culture, seen everywhere from diners and izakaya to bento boxes.
It stands proudly alongside karaage (traditional Japanese fried chicken) as one of the region’s iconic chicken dishes.
With its growing popularity, this crowd-pleaser is now enjoyed across Japan, and increasingly among tourists as well.
This version features extra-tender chicken breast and a light, crispy batter that’s simply irresistible.
10 minutes
Domesan
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 1/2 oz boneless, skinless chicken breast
- A1 tsp. grated ginger
- A1 tsp. grated garlic
- A2 tsp. soy sauce
- A2 tsp. sake (or dry white wine)
- A1 tsp. sesame oil
- A1/2 tsp. sugar
- Aa pinch of salt and pepper
- B1 egg
- B5 tbsp. potato starch
- B4 tbsp. all-purpose flour
- B4 tbsp. water
- vegetable oil, enough to fill a frying pan ½ in. (1 cm.) deep
INSTRUCTIONS
Preparation
Pierce the chicken breast all over with a fork. Slice diagonally into thin 1/2 in. (1 cm) thick pieces.- 1
In a zip-top bag, combine the chicken with all ingredients from group A (ginger, garlic, soy sauce, sake, sesame oil, sugar, salt, and pepper). Massage well to coat, then let it marinate for about 15 minutes.
- 2
In a mixing bowl, combine all ingredients from group B (egg, potato starch, flour, and water). Mix gently until a slightly lumpy batter forms—do not overmix.
- 3
Heat about 1/2 in. of vegetable oil in a frying pan over medium heat. Dip each piece of marinated chicken generously into the batter, then carefully place in the hot oil. Let cook undisturbed until the batter sets and begins to crisp.
- 4
Flip the pieces and reduce to low heat. Cook through gently, then increase heat briefly at the end for extra crispiness. Drain well on paper towels and serve immediately.
RecipeID
150
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