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 Tips & Variations)

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

100ml cold water (for sauce)

Instructions

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

Step 2: In a separate 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 smooth and set aside.

Step 3: Heat groundnut or sunflower oil in a deep-fat fryer to about 180°C (350°F).

Step 4: Dip chicken pieces, a few at a time, into freshly made tempura batter and carefully lower them into the hot oil without overcrowding. Fry for about 2 minutes until crisp and golden. Remove with tongs or a slotted spoon and drain on kitchen paper. Repeat with remaining chicken, reheating oil if necessary.

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

Step 6: Give the prepared sauce a quick stir and pour it into the wok. Cook while stirring until it bubbles and thickens into a light, glossy sauce, about 1 minute.

Step 7: Spoon the sauce over the crispy chicken pieces and serve immediately for best texture and flavor.

Tips & Variations

Making tempura batter: Just before cooking, sift 85g plain flour, 1 tbsp cornflour, and ½ tsp fine sea salt into a large bowl. Whisk in 200ml ice-cold sparkling mineral water with a few ice cubes using a whisk. Mix gently without over-beating; a few lumps are fine. Use immediately for the crispiest coating.

Try adding pineapple chunks or swapping the red pepper for green or yellow for a colorful twist.

Use chicken thighs for juicier meat if preferred.

FAQs

Can I make the sauce ahead of time?

Yes, you can prepare the sauce in advance and keep it refrigerated for up to 24 hours. Stir well before adding to the wok and cooking as instructed.

What oil is best for frying the chicken?

Use a neutral oil with a high smoke point like groundnut (peanut) or sunflower oil for frying. These oils allow crisp frying without imparting strong flavors.