In a clean mixing bowl, whisk together the gluten free flour, cornflour and enough sparkling water to make a smooth batter the consistency of double cream.

Heat the vegetable oil in a heavy-based saucepan until a breadcrumb sizzles gently when added to the pan. (CAUTION: hot oil can be dangerous! Do not leave unattended.)

Dip the chicken in the batter to coat completely, then carefully lower into the hot oil.

Deep fry for 3-4 minutes, or until the chicken is cooked and the batter is golden-brown and crisp.

Carefully lift out with a slotted spoon and drain on kitchen paper. Season with salt and freshly ground black pepper. Serve immediately with sweet chili sauce.


85g/3oz gluten free self-raising flour

1 tsp cornflour

75-100ml/2½-3½fl oz cold sparkling water

300ml/½ pint vegetable oil, for deep-frying

2 chicken mini-fillets

Sweet chili sauce - click here for recipe

salt and freshly ground black pepper

Chicken tempura

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