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

3 tbsp soy sauce

3 tbsp white wine vinegar

3 tbsp sherry

1 tbsp light soft brown sugar

1 tsp cornflour

Tempura Batter

85g/3oz plain flour

1 tbsp cornflour

½ tsp fine sea salt

200ml/7fl oz ice-cold sparkling mineral water, plus a few ice cubes

Instructions

Step 1: Cut the chicken into small chunks and mix with 1 tbsp soy sauce and 2 tsp sesame oil. Set aside to marinate slightly.

Step 2: Prepare the tempura batter just before cooking: sift 85g plain flour, 1 tbsp cornflour, and ½ tsp sea salt into a bowl. Whisk in 200ml ice-cold sparkling water and a few ice cubes gently—some lumps are fine. Use immediately.

Step 3: In a jug or bowl, combine 3 tbsp soy sauce, 3 tbsp white wine vinegar, 3 tbsp sherry, 1 tbsp light soft brown sugar, 1 tsp cornflour, and 100ml cold water. Stir until cornflour dissolves and set aside.

Step 4: Heat groundnut or sunflower oil in a deep fryer or heavy pan to 180°C (350°F). Dip chicken pieces into the tempura batter, then carefully lower into hot oil without crowding. Fry in batches until crisp and golden, about 2 minutes. Drain on paper towels.

Step 5: Heat a wok over high heat. Add about 3 tbsp oil and stir-fry the red pepper, carrot, garlic, and ginger for around 3 minutes until vegetables are tender but crisp.

Step 6: Give the sauce a quick stir and pour it into the wok. Stir continuously as it bubbles and thickens for 1 minute to form a glossy sauce.

Step 7: Spoon the sauce and vegetables over the crispy chicken pieces and serve immediately.

Tips & Variations

Add pineapple chunks or green peppers for extra sweetness and color in the stir-fry.

Use sparkling water straight from the fridge for a crispier tempura batter.

If you don’t have sherry, dry white wine or apple cider vinegar can be a substitute in the sauce.

Maintain oil temperature between batches to keep the chicken crispy, reheating as needed.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce mixture in advance and refrigerate it. Stir well before using and add it to the stir-fried vegetables when ready.

What can I use if I don’t have tempura batter mix?

You can make a simple batter by mixing plain flour and cornflour with ice-cold sparkling water, as described in the recipe. This mimics tempura batter’s light, crispy texture effectively.