| Preparation Time | 15 Minutes |
| Cooking Time | 20 Minutes |
| Difficulty | Easy |
| Rating |
13
|
Recipe Type
|
Non Veg
|
| Server |
4
|
Ingredients
- 2-3 large skinless, boneless chicken breasts, (about 400g/14oz total weight)
- 1 tbsp soy sauce
- 2 tsp sesame oil
- groundnut or sunflower oil, for deep frying, plus extra for stir-frying
- tempura batter (see below)
- 1 small red pepper, cored, deseeded and roughly chopped
- 1 medium carrot, sliced thinly on the diagonal
- 2 fat garlic cloves, chopped
- 2 tsp finely chopped fresh root ginger
For the sauce
- 3 tbsp soy sauce
- 3 tbsp white wine vinegar
- 3 tbsp sherry
- 1 tbsp light soft brown sugar
- 1 tsp cornflour
- Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
- Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don’t crowd the pan. Fry until crisp and golden – about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
- Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.
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