RECIPE: Lime and Soy Chicken with Vegetable Tempura

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You all know how much I enjoy experimenting with cooking and adding to my blogs recipe section, so when I went out for a Japanese meal the other day at work, I knew I had to try and recreate the vegetable tempura. I paired this with a lime and soy chicken breast and it was a great, inexpensive, tasty meal.


2 x chicken breasts

1 x lime

4 tbsp soy sauce

1 x garlic clove chopped

1 x cup plain flour

1 x cup corn flour

1 x cup water

1 x egg

2 x sweet potatoes chopped into slices

2 x courgette chopped into slices

0.5 litre of cooking oil


  1. Put the chicken breasts in a bowl and add the juice of the lime, the soy sauce and the garlic. Leave this to marinade for a minimum of two hours, and then cook for one hour on 200.
  2. Slice the sweet potato and courgettes, rinse them (to get rid of excess starch) and leave them to dry while you make the batter.
  3. Mis the 2 types of flour, cup of water and egg into a bowl.
  4. Heat up the cooking oil in a wok or a large pan.
  5. Dip each slice of vegetable into the batter and then put it straight in the hot oil to fry.

If you like my recipes, feel free to buy me a coffee and make my day 🙂




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