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Tempura Chicken and Courgettes with Tomato Chilli Dip

Crispy battered chicken and courgettes served with a spicy, simmered tomato and basil dipping sauce.

ChickenSpicyDeep-FriedStarterTempura

Estimated Nutrition

Per Serving Total
Calories 1120.5 kcals 1120.5 kcals
Carbohydrates 87.5 grams 87.5 grams
Fat 68.4 grams 68.4 grams
Protein 38.2 grams 38.2 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
150
g
Self-Raising Flour
1
tsp
Caster Sugar
CondimentsSauces
200
ml
Passata
Liquids
200
ml
Sparkling Water
cold
1
tbsp
Lime Juice
Meat
0.5
piece
Chicken Breast
skin removed, thinly sliced
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
tsp
Dried Chilli Flakes
1
handful
Basil
fresh, chopped
OilsFats
300
ml
Vegetable Oil
for deep-frying
Other
10
piece
Ice Cubes
Vegetables
1
piece
Courgette
cut into batons

Steps

  • Whisk ice cubes, flour, and 200ml water to create a thick batter.
  • Heat 300ml vegetable oil in a large saucepan until hot.
  • Dip chicken and courgette into batter and fry for 4 minutes until golden.
  • Drain the fried items on kitchen paper.
  • Simmer passata, chilli, sugar, lime juice, and basil for 5 minutes until thickened.
  • Serve the tempura with the dipping sauce on the side.