Description

Crispy–Fluffy Tori-Ten is a Japanese-style fried chicken dish made with tender chicken tenderloins marinated in a savory mixture of sake, soy sauce, sesame oil, and ginger, then lightly battered and fried to golden perfection. The batter, enhanced with potato starch and a touch of vinegar, creates a light, crispy coating that contrasts beautifully with the juicy, flavorful chicken inside. This recipe is perfect as a snack, appetizer, or main dish when served alongside vegetables or lemon wedges.

Ingredients

Scale

Chicken and Marinade

9 oz chicken tenderloins (sasami)
1 tbsp sake
2 tsp soy sauce
2 tsp toasted sesame oil
1 tsp sugar
1 tsp grated ginger
1/3 tsp salt

Batter

1 egg, beaten
3 tbsp all-purpose flour
3 tbsp potato starch
1 tbsp water
1 tsp vinegar

For Frying

Neutral oil, about 1/2 inch (3 cm) depth

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Instructions

Prep & Marinate: Remove the tendons from the chicken tenderloins and slice each piece on the bias into 4 parts. Place the slices in a bowl and knead in the marinade ingredients: sake, soy sauce, toasted sesame oil, sugar, grated ginger, and salt. Let the chicken marinate for 10 minutes to absorb the flavors.
Add Egg: Pour the beaten egg over the marinated chicken and mix well to evenly coat each piece, ensuring the egg binds the flavors and helps the batter adhere better.
Make the Batter (Lightly): Combine the flour, potato starch, water, and vinegar. Gently fold this mixture into the chicken and egg, mixing just until combined. Be careful not to overmix to maintain a light batter consistency for a crispy coating.
Fry: Heat neutral oil in a frying pan to about 1/2 inch (3 cm) depth over medium heat. Once hot, carefully slide in the battered chicken pieces. Fry for approximately 3 minutes until the coating is crisp and golden brown. Remove from the oil and drain well on a paper towel to remove excess oil.
Serve: Plate the crispy tori-ten and serve immediately with your choice of vegetables or lemon wedges for a refreshing contrast. Popular condiments include karashi and vinegared soy sauce, ponzu, salt with lemon, or yuzu-koshō for added flavor.

Notes

The seasoning is quite bold; reduce the salt quantity if you prefer a gentler taste.
You may substitute chicken breast or thigh if tenderloins are not available.
Do not overmix the batter to ensure it remains light and crispy.
Adding a little vinegar to the batter enhances crispness and helps prevent the coating from becoming heavy as it cools, though it is optional.
Grated garlic added to the marinade (A) can add a delicious depth of flavor.
Serve with karashi and vinegared soy sauce or ponzu, or simply with salt and lemon or yuzu-koshō for varied tastes.