Tempura-battered chicken bites
with sweet-and-sour dipping sauce
Prep time
30min
Cook time
20min
Serves
4
These scrumptious chicken morsels is perfect dinner-party fare! Up the yum factor with sweet-and-sour sauce.
Ingredients:
- 500g chicken breast fillets, cut into 2x2cm blocks
- Canola oil, for deep frying
Tempura batter
- ¾ cup (180ml) cornflour
- ¼ cup (60ml) flour, plus extra to dust before battering
- 1 tsp (5ml) baking powder
- ½ tsp (2.5ml) salt
- ¼ tsp pepper
- ½ cup (125ml) water
- 1 egg, slightly beaten
Sauce
- 1 cup (250ml) pineapple juice
- 1/3 cup (80ml) water
- 3 Tbsp (45ml) vinegar
- 1 Tbsp (15ml) soy sauce
- ½ cup (125ml) packed brown sugar
- 3 Tbsp (45ml) cornflour
Method:
- To make the tempura batter, mix the cornflour, flour, baking powder, salt and pepper in a bowl. Add the water and egg, and stir until the mixture is smooth.
- Heat the canola oil in the fryer. Dust the chicken cubes with flour and dip them into the tempura batter.
- Put the chicken into the hot oil immediately and cook until golden brown. Gently move the meat around in the oil to prevent it from sticking. Once the chicken is cooked, place it on a kitchen towel to absorb the excess oil.
- To make the sauce, mix the pineapple juice, water, vinegar, soy sauce, brown sugar and cornflour in a saucepan. Cook over medium heat, stirring constantly until the sauce thickens.
- Serve immediately.
