SWEET AND SOUR CHICKEN

• • 2 pc Chicken breast
• • 200 g Tempura flour
• • 200ml ice-cold beer
• • Ice-cold water (as much as needed to thicken)
• • 1 sweet red bell pepper
• • 1 sweet yellow bell pepper
• • 1 carrot
• • 1 dry onion
• • 1 zucchini
• • A little freshly chopped ginger
• • Sunflower oil

For Frying

• • Sesame oil

For the Sweet and Sour Sauce

• • 1 cup Sugar
• • 1 cup Ketchup
• • 1 cup Red vinegar
• • 1 orange

For Serving

• • 200 g Basmati rice

Tempura Bananas

• • 5 bananas
• • 1 tbsp Honey
• • 1 tbsp Sesame seeds

First, prepare the sweet and sour sauce:

1. 1. In a small saucepan, combine the sugar, ketchup, vinegar, and the juice from the orange, including the squeezed orange with its peel. Boil until the sauce thickens.

For the rice:

1. 1. Rinse the rice well 5-6 times until the starch is gone. The water from the last rinse should be clear. Put plenty of water in a saucepan and when it boils, add the rice. Cover the saucepan and boil until the rice is cooked. Drain. Cut the chicken into strips and place it in a bowl. Put the tempura flour in a bowl and add the ice-cold beer, stirring. Then, gradually add the ice-cold water and whisk until you have a thick batter. Put plenty of sunflower oil in a pan and heat it up. Dip the chicken in the batter and fry until cooked and nicely golden brown. Remove it to a plate lined with paper towels and set aside. Cut the vegetables into strips. Put a little sesame oil in a pan and sauté the vegetables along with the ginger. Add the chicken, a little of the sauce to the pan, and stir. Serve the sweet and sour chicken with the boiled rice.

For the bananas:

1. 1. Peel the bananas and dip them in the tempura batter and fry until golden brown. Remove to paper towels. Serve drizzled with honey and sprinkled with sesame seeds.