Uploaded May 2025 | Updated September 2026, 2 weeks ago

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🥕 Ingredients:
- 400 g chicken breast preferable skin-on, or boneless thigh meat
- cooking oil for deep-frying, vegetable, canola, or rice bran

Marinade
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp grated ginger root fresh, not from tube for best enzyme action
- 1 tsp grated garlic
- 1 tsp sake or dry white wine
- 1 tsp toasted sesame oil

Toriten batter
- 1 egg cold, straight from refrigerator
- 50 ml water ice-cold for crispiest results
- 4 tbsp cake flour or all-purpose flour
- 3 tbsp potato starch (katakuriko) or cornstarch

Toriten dipping sauce
- 1 tbsp kabosu juice or yuzu, lime, or lemon juice
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- 1 tbsp rice vinegar
- ¼ tsp Japanese mustard (karashi) optional, for authentic Oita style

📖 FULL RECIPE & INSTRUCTIONS WITH TIPS
Google "Chicken Tempura Sudachi" to find the full written recipe.

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