Tempura Ponzu Chicken


2 x 6 ounce chicken breasts, thinly sliced
¼ cup soya sauce
Zest and juice of 2 oranges
2 tablespoons garlic, puree
2 tablespoons ginger, puree
1 tablespoon rice wine vinegar
3 tablespoons sesame oil
*tempura mix*


Combine all ingredients and marinate chicken strips overnight.

Prepare stove top deep-fryer with canola oil and heat to 350°F.

Strain chicken from marinade and dust with tempura flour. Dip chicken into tempura batter and deep fry until golden brown and chicken has reached an internal temperature of 180°F

Remove to paper towel and allow to cool before serving.

Bon appetit!

tempura ponzu chicken 2

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