Name: Sweet and Sour Chicken Tempura
Yield: 4
Ingredients: 2 8-ounce chicken breasts, diced into 2-inch pieces; 4 cups peanut oil; ¼ cup self-rising flour; ¼ cup cornstarch; ¼ teaspoon sea salt; ¼ teaspoon sugar; ½ cup cold water; 1 cup sugar; 3 tablespoons ketchup; ½ cup cold water; ½ cup rice vinegar

Sweet and Sour Chicken Tempura

Rated 5.0 stars by 1 users

Mosaic Induction Wok

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Servings

4 servings

Author

NuWave

Ingredients

2 8-ounce chicken breasts, diced into 2-inch pieces
4 cups peanut oil

Batter

¼ cup self-rising flour
¼ cup cornstarch
¼ teaspoon sea salt
¼ teaspoon sugar
½ cup cold water

Sweet and Sour Sauce (makes 2½ cups)

1 cup sugar
3 tablespoons ketchup
½ cup cold water
½ cup rice vinegar

Directions

For the batter, place water in a bowl then add all the dry ingredients. Mix well.
For the sweet and sour sauce, place all the ingredients in a saucepan and bring up to a boil. Let sauce cool.
Heat Wok to 350°F and add 4 cups peanut oil.
Coat the chicken in the batter and place each piece separately in the oil. Cook for 4 to 5 minutes.
Remove the chicken and drain on paper towel. Repeat until all are cooked.
Pour sweet and sour sauce into Wok. Return cooked chicken to Wok and toss to coat well. Serve.

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