Japanese Toriten | Crispy Street Food Chicken

Cut the chicken breast fillet into elongated, finger-thick strips. Peel and finely grate the ginger, and crush the garlic.

In a bowl, mix 30 ml of soy sauce with the grated ginger and crushed garlic. Toss the chicken strips in the mixture, then let marinate at room temperature for 15–20 minutes.

In a deep bowl, mix the all-purpose flour and cornstarch. In a small bowl, whisk the egg with about 100 ml of ice-cold water, then pour into the flour mixture. Mix gently with chopsticks or a fork using just a few strokes – it is fine if it remains slightly lumpy, as this will make the coating truly crispy.