Chicken Thighs Tempura with Sautéed Snow Peas

Chicken Thighs Tempura with Sautéed Snow Peas
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 8

    boneless boneless chicken thighs, cut in half cut in half

  • 1 1/3 cups
    (335 mL)


  • 2/3 cup
    (170 mL)

    corn starch

  • 1 2/3 cup
    (420 mL)

    cold water

  • 1 pinch


  • 1 cup
    (250 mL)

    sesame seeds

  • corn oil

  • 1 1/2 cups
    (375 mL)

    snow peas

  • 1

    red pepper

  • 2 Tbsp.
    (30 mL)

    soy sauce


Preheat the oven to 325°F (170°C).

Prepare the tempura batter by putting the flour and cornstarch into a bowl, adding the water and a pinch of salt. Mix well.

Coat the chicken thighs with the tempura batter and then the sesame seeds.

Heat the oil over high heat in a frying pan and cook the thighs until golden brown.

Transfer the meat to a baking sheet and set in the oven.

In an oiled pan over medium heat, sauté the snow peas for about 4 minutes or until tender.

Add the red pepper and soy sauce.

Sauté for about 2 minutes.

Serve with the chicken thighs.

Source: Académie Culinaire

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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