2-4 Portions
15 min Prepping
10 min Cooking
Recipe Medium



  • 1½ cups (375 ml) beer
  • ¼ cup (60 ml) orange juice
  • 1 cup (250 ml) dark brown sugar
  • ⅓ cup (85 ml) white balsamic vinegar
  • 2 tbsp. (30 ml) soy sauce
  • ½ tsp. (2 ml) ginger, chopped
  • ¼ tsp. (1 ml) garlic, chopped
  • ¼ tsp. (1 ml) crushed chilies
  • 3 tbsp. (45 ml) water
  • 1 tbsp. (15 ml) corn starch


  • Vegetable oil in a sufficient amount, for the fryer
  • 1 cup (250 ml) unbleached flour
  • ¼ cup (60 ml) corn starch
  • 1 tsp. (5 ml) baking powder
  • 1½ cups (375 ml) beer


  • 2 green onions, chopped
  • Sesame seeds to taste
  • Smoked almonds


Click the steps to erase them.

  1. In a saucepan, combine all the sauce ingredients except the corn starch and bring to a boil, stirring regularly. Cook for 5 minutes, then remove from heat and let cool.
  2. In a large bowl, marinate the chicken in 1 cup of sauce. Mix well and refrigerate. Marinate for 1 hour.
  3. Heat the fryer’s oil to 350°F (180°C). In a round-bottomed mixing bowl, prepare the tempura; combine the flour, corn starch and baking powder.
  4. Add the beer and mix well. Remove the chicken pieces and pat dry. Flour the chicken pieces and dip them into the tempura mixture.
  5. Fry 6 to 8 chicken pieces at a time for about 5 minutes. Drain on paper towels and keep warm.
  6. In a small bowl, add 3 tbsp. (45 ml) water to the corn starch. Stir to dissolve. Pour the mixture into the sauce and cook over medium heat. When the sauce begins to thicken, remove from heat.
  7. To serve, arrange the hot appetizers on a plate and pour the sauce directly over the chicken. Add the green onion, sesame seeds and smoked almonds.