- 2-3 large skinless, boneless chicken breasts, (about 400g/14oz total weight)
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tsp sesame oil
- groundnut or sunflower oil, for deep frying, plus extra for stir-frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- tempura batter (see below)
- 1 small red pepper, cored, deseeded and roughly chopped
- 1 medium carrot, sliced thinly on the diagonal
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 fat garlic cloves, chopped
- 2 tsp finely chopped fresh root ginger
For the sauce
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.
Making tempura batterMix 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.