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This dish of crispy chunks of chicken breast in tempura and stir-fried in a wonderful and tender sweet and sour sauce. Excellent combination of Japanese rice wine - sake with rice vinegar and honey - a combination that always works together!
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Ingredients

  • 1 Full - with no bones or extra fat Chicken Breast

Tampura

  • 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

Instructions

  • 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.