Sweet & sour chicken

Ingredients

• 2 large chicken breast boneless skinless ( 400g 14oz total weight)
• 1 tbsp soya sauce 
• 2 tsp sesame oil 
• 4 servings unrefined sunflower oil for deep frying for stir-frying
• 1 small bell pepper red cored deseeded roughly chopped
• 1 medium carrots sliced
• 2  garlic clove chopped
• 2 tsp ginger fresh finely chopped
• 3 tbsp soya sauce 
• 3 tbsp citrus champagne vinegar 
• 3 tbsp cooking sherry 
• 1 tbsp brown sugar light soft
• 1 tsp cornstarch 
• 4 servings tempura batter mix (see below)

Equipment

• bowl
• frying pan
• wok
• slotted spoon
• tongs

Directions

1. Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
2. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but dont crowd the pan. Fry until crisp and golden about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
3. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.