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
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.