Chicken Tempura with Chilli and Sesame Sauce
I love chicken tempura and I’ve previously blogged a recipe for it here, this one is a spiced up version of a recipe I found online, The chicken was light and crispy and the sauce was fresh and tangy!!
It either requires a deep fryer or a bottle of vegetable oil and a deep pan (please be careful)
If you don’t like chicken the batter would work great on some vegetables and you could always use the sauce as dipping sauce.
- 2oog self raising flour
- 1 tsp baking powder
- really cold fizzy water
- 2 chicken breasts, thinly sliced.
- plain flour for dusting.
- 1/2 sweet red pepper, sliced
- 4 small bis of broccoli
- 5 chestnut mushrooms, sliced
- 1/2 courgette cut into batons
- 1 carrot cut into batons
- small handful of mangetout
- 4 baby sweetcorn, chopped
- pinch of chilli plan.
- rice or noodles to serve with.
- olive oil or sesame oil
For the sauce
- 3 tbsp soy sauce
- 1 orange, juice only
- 1 tbsp sesame seeds
- handful fresh coriander
- 1 lime, juice only
- 1 tbsp honey
- 1 tsp chilli flakes
- Heat your fryer or oil up to 180 degees.
- Put the flour and baking powder into large bowl and gradually add the sparkling water mixing well until you get the consistency of double cream, add a pinch of salt, a little bit of pepper and a pinch of chilli powder. Set aside.
- Add some plain flour to a bowl, season with salt and pepper then coat the chicken slices in it.
- Heat a splash of or sesame oil in a wok or frying pan, and stir fry the vegetables for a minute, add the sauce ingredients and stir well.
- Dip the chicken into the fryer and fry for 3-4 minutes until golden brown.
- Remove the chicken and drain on some kitchen paper.
- Remove the vegetables from the wok
- Serve with rice and the stir fried veg.