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We hope you got insight from reading it, now let’s go back to the taste of oita chicken tempura recipe. To cook the taste of oita chicken tempura you need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook The Taste of Oita Chicken Tempura:
- Take 2 Chicken breasts
- Provide 1 tbsp ●Sake
- Provide 2 tbsp ● Shiro-dashi (or usukuchi soy sauce)
- Prepare 1 tsp ●Garlic (grated)
- Prepare 1 tsp ●Ginger (grated)
- Use 100 ml Cake flour
- Take 1/2 Beaten egg
- Prepare 100 ml Cold water
- Use 1/2 tsp Baking powder (if you have it)
- Prepare 1 Frying oil
- Get Dipping sauce / Condiments
- Prepare 1 Ponzu, vinegar & soy sauce, tentsuyu tempura dipping sauce, mustard, yuzu pepper paste
Instructions to make The Taste of Oita Chicken Tempura:
- Take the breast meat and remove any fat before cutting into bite-sized pieces.
- Add the meat and the ingredients marked with ● into a thick plastic bag and rub together. Leave to chill in the refrigerator for 1 hour.
- Add the cake flour and baking powder to a bowl and mix together with a whisk (or simply sift together).
- In a separate bowl, combine the beaten egg and water and mix the flour mixture into it in 3 goes with cooking chopsticks. It's better not to over-mix, so don't worry if there are a few lumps remaining.
- Coat the chicken in the mixture from step 4 and fry in oil heated to around 180℃. Flip over once during cooking. Please refer to the hints section about this.
- Arrange the fried chicken on a plate and you're done. In our house we serve it with a vinegar soy sauce mixture and Japanese mustard.
To make toriten, chefs season a skinned and tender chicken (usually breast or thigh) with soy sauce and tempura powder and deep-fry it in oil. Although it looks similar to fried chicken, toriten is much more lightweight and a lot less oily. Chicken tempura is called toriten, and is the specialty of Oita Prefecture in the southern part of Japan. What makes toriten different from karaage, the more common Japanese deep-fried chicken? The chicken used for toriten is covered in batter prior to deep frying, meanwhile for karaage the chicken is marinated with flour before deep frying.
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