Cumin and Lime Oita-Style Toriten Tempura

Method

1. Before frying, mix cumin into the batter. 2: In a small bowl, combine lime juice with rice vinegar and soy sauce for the dipping sauce.
2. Cut the chicken into bite-sized pieces.
3. In a bowl, mix flour, salt, and baking powder.
4. In another bowl, whisk cold water and vegetable oil.
5. Gradually add the wet ingredients to the dry, mixing until a smooth batter forms.
6. Heat oil in a deep fryer or pot to 180°C (350°F).
7. Dip chicken pieces in the batter, shaking off excess.
8. Fry in batches until golden brown and crispy, about 3-4 minutes.
9. Drain on paper towels and serve with the dipping sauce.
10. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.