Toriten is the Japanese fried-chicken specialty associated with Ōita Prefecture and commonly prepared in tempura style.
The name combines tori, meaning chicken, with ten, a shortened reference to tempura. Chicken pieces are typically marinated, coated in a tempura-like batter, and fried. Toriten is often served with a dipping sauce rather than the heavier breading associated with many Western fried-chicken preparations.
The dish is strongly linked with Beppu and the wider Ōita region. It is commonly eaten as a local specialty and appears in restaurants, prepared-food shops, and home cooking.
Toriten should not be confused with karaage. Karaage generally uses a starch-based coating and is associated with bite-sized pieces of fried food, while toriten’s batter and regional identity connect it more directly with tempura.