Sweet & Sour Chicken Dish

1. Prepare the Chicken:

   • Cut the chicken into small chunks and combine them with 1 tbsp soy sauce and 2 tsp sesame oil in a bowl.

2. Mix the Sauce:

   • In a jug or bowl, mix together the sauce ingredients (3 tbsp soy sauce, 3 tbsp white wine vinegar, 3 tbsp sherry, 1 tbsp light soft brown sugar, 1 tsp cornflour) with 100ml cold water.

3. Prepare for Frying:

   • Line a large plate with kitchen paper to drain the fried chicken.

4. Heat the Oil:

   • Heat the groundnut oil in a deep-fat fryer to about 180°C.

5. Fry the Chicken:

   • Dip a few chunks of chicken into the tempura batter (see tip below) and carefully place them in the hot oil using tongs or a slotted spoon. Avoid overcrowding the pan.
   • Fry the chicken for about 2 minutes until crisp and golden. You may need to do this in batches, reheating the oil as necessary.
   • As each batch cooks, lift the chicken out with tongs or a slotted spoon and place it on the paper-lined plate to drain.

6. Stir-Fry the Vegetables:

   • Heat a wok until hot and add about 3 tbsp of oil.
   • Stir-fry the chopped red pepper, sliced carrot, 2 chopped garlic cloves, and 2 tsp finely chopped ginger for about 3 minutes.

7. Add the Sauce:

   • Give the sauce a quick stir and pour it into the wok. Mix as it cooks until it forms a light, glossy sauce.
   • Let it bubble for 1 minute.

8. Combine and Serve:

   • Spoon the stir-fried vegetables and sauce over the crispy chicken and serve immediately.

Tip: Making Tempura Batter

• Mix the batter just before cooking. Sift 85g/3oz plain flour and 1 tbsp cornflour with ½ tsp fine sea salt into a large mixing bowl.
• Whisk in 200ml/7fl oz ice-cold sparkling mineral water along with a few ice cubes using a whisk. Don’t overbeat; it's okay if there are a few lumps. Use immediately for best results!