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.
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.
© Société des alcools du Québec, 2007
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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