Toriten (Crispy Chicken Tempura)

Steps

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1. 1
   Remove the skin from the chicken breast (or keep it if preferred). Poke holes all over the chicken with a fork to help the marinade penetrate better.
   ▶ ≈2:22
2. 2
   Cut the chicken against the grain. First separate one section, then slice the remaining pieces diagonally against the fiber direction to make the meat more tender.
   ▶ ≈2:34
3. 3
   Thoroughly rub the sugar into the chicken to allow its moisture-retention properties to work, making the meat juicier.
   ▶ ≈3:37
4. 4
   Place the chicken in a plastic bag and add the grated garlic, ginger, sake, and soy sauce. Mix thoroughly, seal the bag, and marinate in the refrigerator for about 15 minutes.
   ▶ ≈4:05
5. 5
   Peel and grate the daikon radish. Mix the mentsuyu, water, and lemon juice in a bowl, then fold in the grated daikon. This creates the daikon dipping sauce.
   ▶ ≈4:46
6. 6
   Crack an egg into a bowl and beat it well. Add the water, then stir in the potato starch and 4 tablespoons of rice flour until well combined. The batter should be thick enough to coat but still pourable.
   ▶ ≈5:13
7. 7
   After 15 minutes of marinating, remove the chicken and evenly coat with 1 tablespoon of rice flour, mixing well. This helps the batter adhere better.
   ▶ ≈5:52
8. 8
   Place the chicken pieces into the batter and coat thoroughly on all sides.
   ▶ ≈6:04
9. 9
   Pour about 1 centimeter of oil into the bottom of a skillet. Heat over medium heat to 170°C. Test the temperature by dropping a small piece of batter—if it is immediately surrounded by fine bubbles, the oil is ready.
   ▶ ≈6:30
10. 10
    Gently lower the battered chicken into the hot oil. Don't overcrowd the pan. Let it fry undisturbed for about 1.5 minutes to set the batter and develop color.
    ▶ ≈6:54
11. 11
    Carefully flip the chicken pieces over and fry for another minute. Then begin turning them occasionally for even heating.
    ▶ ≈7:35
12. 12
    Fry for a total of about 4 minutes until the surface is golden and crispy. Smaller pieces may finish cooking first and can be removed early. Remove all pieces once they are uniformly golden and crispy.
    ▶ ≈7:47
13. 13
    Drain the fried chicken on a paper towel or wire rack for about 3 minutes to remove excess oil. Arrange on a plate and serve with the daikon dipping sauce.
    ▶ ≈8:13