Directions

To Prep

1. Tenderise chicken breast using the back of the knife, or pound with a meat tenderiser.
2. Cut meat into strips and marinate with salt, black pepper, sake and Japanese soy sauce. Add grated garlic and ginger and mix well to season the chicken.

To Cook

1. Fill a large bowl with ice and water. Then, set a smaller bowl over the ice water. Add egg to the second bowl and whisk. Gradually add cake flour and potato starch and whisk until well combined.
2. Carefully coat the chicken pieces with the batter.
3. Heat 4-5 cm of oil in a pot or frying pan. Use a bamboo chopstick to test the oil. If the oil is hot enough, there will be a steady stream of bubbles surrounding the chopsticks. Add small batches of 2-3 pieces of battered chicken to cook at one time. Deep-fry until golden brown. Then, repeat until all the chicken pieces are used up.
4. Serve toriten in a baking paper lined basket with shredded cabbage, ponzu sauce and Japanese hot mustard on the side.