Ingredients
¼cupsoy sauce
¼cuprice vinegar
½cupbrown sugar
1tbspcorn starch
⅓cupwater
2tspsesame oil
½tbspsesame seeds
½cupcornstarch
½cupflour
2egg whites
½cupseltzer watercold
1lbchicken thighsboneless and skinless cut into 1? chunks
2tspsesame oil
¼tspred peppercrushed
1tbspgarlicminced
vegetable oilfor deep frying
Preparation
To make the sauce mix all the ingredients together in a bowl.
Using a separate bowl, mix all the ingredients for the tempura batter. Set aside.
Add the chicken pieces to the batter and coat while heating 3 inches of oil to 350 degrees F.
Fry the chicken in batches until golden brown.
In a large wok, add the sesame oil to the frying pan and add the garlic and red pepper flakes and cook for 30 seconds.
Add in the sauce and the chicken and coat quickly and serve immediately, garnished with sesame seeds.
