chicken tempura with sweet & sour sauce

• metric
• u.s.

ingredients:

• 200 g boneless chicken breast
• 1 tablespoon sake
• salad oil for deep frying

coating:

• 1 egg
• 40 ml cold water
• 30 g flour

sweet & sour sauce:

• 1 tablespoon rice vinegar or vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon potato starch (katakuriko)
• 1 teaspoon water (for dissolving potato starch)

step 1:

Remove the skin of the chicken and cut into bite-size pieces.

step 2:

Mix the chicken and the sake in a bowl. Let stand for 1 hour in the refrigerator. Wipe the chicken with a paper towel.

step 3:

To make the coating, mix the egg, flour and water in a bowl. With chopsticks, dip the chicken pieces into the coating.

step 4:

Heat the oil to 170 °C and deep-fry half of the chicken pieces about 5 or 6 minutes until golden brown. Remove and drain on a rack. Cook the remaining chicken in the same manner.

step 5:

Make the sweet & sour sauce. Put the vinegar, soy sauce and sugar in a frying pan, and bring to a boil. Dissolve the potato starch in the water. Add the dissolved potato starch to the frying pan. Stir a few times.

step 6:

Add the chicken tempura to the frying pan and mix .