Advertisement

Ingredients

For the sauce

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
MAKING TEMPURA BATTER

Mix this just as you are about to cook. Sift 85g/3oz plain flour and 1 tbsp cornflour with ½ tsp fine sea salt into a large mixing bowl. Whisk in 200ml/7fl oz ice-cold sparkling mineral water along with a few ice cubes using a whisk, but don’t over beat. It doesn’t matter about a few lumps. Use immediately.

Recipe from Good Food magazine, September 2005

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.49 ratings
Advertisement
Advertisement
Advertisement