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Sweet Chilli Dippers

A fabulously fresh and fun way to present tempura style vegetables and chicken with a sweet chilli dipping sauce that you won’t forget.

Serves 4
Preparation time: around 45 minutes
Video Guide Available!

Ingredients:
• ½ cup plain flour
• ½ cup self raising flour
• ½ cup corn flour
• 375ml iced water (with ice cubes)
• 2 chicken breasts
• 2 bok choy
• 12 baby corn
• 8 red chillis
• ½ bunch coriander
• ½ cup water
• ½ cup white vinegar
• 1 cup white sugar
• 1 bulb of garlic
• Dash of fish sauce
• 1 lime
• 1 litre of vegetable oil for frying

Directions:
For the sauce

Slice the chillies in half and remove the white flesh and seeds, then roughly chop them. White flesh and seeds can be added to increase heat of the sweet chilli sauce – this will vary depending on the strength of the chillies.

In a saucepan combine the sugar, water, vinegar, chillies and garlic. Bring to a boil then simmer for 20 minutes or until the bubbles of the sauce start to take on a syrup-like look.
Allow to cool.

Add the juice of one lime and a dash of fish sauce.
Chop the coriander and add to finish the sauce.

For the batter;

Sift the flours into a bowl. Slowly whisk in the iced water, adding the ice cubes as well. Stir occasionally as ice melts.

Slice the chicken breasts in half from side to side and then into strips.

Tear off the bok choy leaves and trim the bottoms.

Heat 1 litre of vegetable oil in a deep sauce pan (or deep fryer if you have one).

Check temperature of oil with a drop of batter.

Lightly flour the chicken pieces and dip into the batter, then carefully place into hot oil using a pair of tongs.

Lightly flour the baby corn and dip into the batter, then place into hot oil.
Repeat for the bok choy leaves until the batter is cooked.

Place battered pieces onto kitchen towel to drain for a moment, then arrange into a stack on plates and serve with the dipping sauce.

Source: Mealsavers Chef, Brett.

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