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.

Serves 2

Ingredients

• 2oog self raising flour
• 1 tsp baking powder
• really cold fizzy water
• 2 chicken breasts, thinly sliced.
• plain flour for dusting.
• salt
• pepper
• 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

Method

1. Heat your fryer or oil up to 180 degees.
2. 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.
3. Add some plain flour to a bowl, season with salt and pepper then coat the chicken slices in it.
4. 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.
5. Dip the chicken into the fryer and fry for 3-4 minutes until golden brown.
6. Remove the chicken and drain on some kitchen paper.
7. Remove the vegetables from the wok
8. Serve with rice and the stir fried veg.