- 1 Full - with no bones or extra fat Chicken Breast
- 1/2 Cup Cornflour
- 1/2 Cup White Flour
- 1 Teaspoon Baking Powder
- 1/2 Cup Water
- 1/2 Teaspoon Salt
- 1 Tablespoon Sweet Paprika
- 1/2 Teaspoon Crushed Chili
- 1 Egg
- 1 Egg Protein
For the frying!
- Canola Oil
For the sauce!
- A small amount Canola Oil
- 4 Cloves Crushed Garlic
- 4 Tablespoons Honey
- Japanese rice wine - 2 tablespoons Sake
- 2 Tablespoons Rice Vinegar
- From 1/2 a lemon Lemon Juice
- 1/2 Cup Water
- As Needed Salt
- 1 Full Tablespoon Cornflour
- 1 1/2 Tablespoon - Warm Water
- Optional Sesame
- Cut the chicken breasts into coarse cubes (2 cm).
- Mix all the ingredients of the tempura - and beat with a whisk.
- If the tempura is too thin - add half a tablespoon of flour and half a tablespoon of cornstarch and mix (texture should be thick and dripping).
- Put the chicken breasts in the mix and (with your hands!) make sure all the chicken is com[pletely coated.
- Wrap in plastic wrap - and refrigerate for at least an hour - up to 24 hours.
- Heat canola oil for the deep frying stage.
- When the oil is boiling - Put the batter-coated chicken pieces into groups and fry until golden brown - and then place them on the paper towels.
- In a small bowl, mix the crushed garlic, salt, honey, sake, rice vinegar, lemon juice and half a cup of water - until the honey dissolves and everything is united.
- Using another small bowl, mix cornstarch with the water until dissolution occurs.
- In a large pan (if you have a wok, it would be better) Heat canola oil.
- When the oil is hot - pour in the sauce and bring to a boil.
- Once boiling lower heat to a medium level and cook for 2-3 minutes.
- Add the dissolved cornstarch - and bring to a boil while stirring.
- Add in the coated diced chicken - Toss and stir until they are coated with sauce.
- Pour sesame seeds and toss again until all the pieces are coated with sesame seeds.
- That’s it! Enjoy!
- Serve over rice or Chinese rice or sweet rice.