Japanese Tempura Battered Chicken - Toriten

[@lemoncake3824]

I'm now starving to watch this video!

[@hesherette]

looks delicious as always!! i am going to experiment to see if i can get a good gluten free version made bc i really miss eating delicious tempura!

[@NoRecipes]

I haven't experimented with gluten free flour, but it should definitely work. Gluten is the enemy of light and crisp tempura so I'm pretty sure you could get this to work with something like chickpea flour mixed with potato starch.

[@nursultantulyakbaycats]

Looks tasty, might try it out later.

[@GRAYWOLF0385]

Got to try this out 😊

[@lenapawlek7295]

Looks delicious! I didnt know tempura used sparkling water

[@NoRecipes]

Thanks! The carbonation makes the batter lighter. Kinda like using beer for a beer batter.

[@nyomansuastika4020]

Wow awesome 👍

[@NoRecipes]

Thanks!

[@soaringkite2673]

Can tempura be made without an egg? If so, what can I use to replace it?

[@NoRecipes]

Yes absolutely! Tempura is usually made without egg. I think it's included Toriten because it makes for a slightly more dense batter. For my eggless batter, check out my Mushroom Tempura Recipe.

[@soaringkite2673]

@@NoRecipes Thank you. I am deathly allergic to eggs and have avoided tempura my entire life! Will definitely check out your recipe as I’m very much looking forward to tasting tempura for the first time! ❤️

[@NoRecipes]

@@soaringkite2673 That's a good reason to avoid it in restaurants. Here's the recipe: norecipes.com/tempura-mushrooms/

[@ramixpAPEX]

You're that guy on NHK TV

[@kathcares]

Yep. That's him!😁

[@NoRecipes]

😆 Headed into the studio in a few hours to record narration for some future episodes.

[@javednaser4226]

Thank you Chef. One question. Can we use regular Flour and Corn Starch? Thank you

[@NoRecipes]

Regular (all purpose) flour has a higher protein content which can make the batter heavier, so you have to be really careful not to overmix it, but it should work. As for cornstarch, I generally don't like to cook with it because it has a different ratio of starches (amylose and amylopectin) which causes it to have some unfavorable characteristics, but it won't totally ruin this batter.

[@familyc3026]

They look delicious. How long will it stay crispy?

[@NoRecipes]

It’s best to eat it right away.

[@xiomaraf.7770]

Happy New Year my friend 🎉hope u doing ok I saw the News about the earthquake.

[@NoRecipes]

Happy New Year! Quite a tragedy on the west coast of Japan, but thankfully my family and I are safe.

[@xiomaraf.7770]

@@NoRecipes Glad to hear that, God bless u all.

[@nanikakitchen1]

Soooo yummy But what is sachy?

[@kathcares]

Sake is Japanese rice wine. You can read about it here: norecipes.com/what-is-sake/

[@nanikakitchen1]

@@kathcares 😊 🤩 thanks

[@tdman]

Too bad. 😅 Lemons are (possible but) difficult to buy here - yuzu are even rarer but at least I can buy lime.

[@kathcares]

Can you get calamansi? I love that citrus!

[@tdman]

The most popular citrus in my country is lime. 😢

[@Whatisthis94]

Awesome. Discovered Yuzu Kosho in that island too. Thank you for this.

[@lemoncake3824]

I believe lime works good for toriten. Lime is lil bit expensive in Japan.

[@NoRecipes]

Any citrus you enjoy would work. It's not traditional, but I love making kakiage (veggie tempura fritter) with cilantro and serving it with lime wedges and sea salt.

[@Maplecook]

Yoooo!