The Taste of Oita Chicken Tempura

The Taste of Oita Chicken Tempura

Loved by both adults and kids, this is Oita's local cuisine, Toriten (chicken tempura) Karaage fried chicken. The refreshing chicken tempura is very delicious.

Ingredients: 4 servings

Chicken breasts
1 tablespoon
● Shiro-dashi (or usukuchi soy sauce)
2 tablespoons
●Garlic (grated)
1 teaspoon
●Ginger (grated)
1 teaspoon
Cake flour
1/2 cup
Beaten egg
Cold water
1/2 cup when mixed with egg
Baking powder (if you have it)
1/2 teaspoon
Frying oil
as needed
Dipping sauce / Condiments
Ponzu, vinegar & soy sauce, tentsuyu tempura dipping sauce, mustard, yuzu pepper paste
to taste


1. Take the breast meat and remove any fat before cutting into bite-sized pieces.
2. 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.
3. Add the cake flour and baking powder to a bowl and mix together with a whisk (or simply sift together).
4. 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.
5. 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.
6. 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.

Story Behind this Recipe

This is the Oita chicken tempura that I have been making for decades. I've changed bits and pieces of the recipe over the years but here's the final version.

I think the recipe is different depending on the family and restaurant.