Asian Chicken With Sweet Potato Tempura - cooking recipe

Ingredients

1 lb boneless skinless chicken thighs, halved crossways
1 cup store-bought Asian marinade
5 oz snow peas, halved diagonally
2 oz green beans, halved diagonally
2 tsp sesame oil
1 tbsp sesame seeds, toasted
1/4 cup small basil leaves
9 oz store-bought tempura batter mix
None None Vegetable oil, to deep fry
1 1/4 lbs sweet potato, skin scrubbed, thinly sliced into rounds

Preparation

Combine chicken and 1/3 cup of the marinade in a glass bowl; cover with plastic wrap. Refrigerate for 20 mins to marinate. Drain chicken; discard marinade. Place remaining 2/3 cup marinade in a saucepan; stir in 1/2 cup water. Set aside.
Preheat grill to medium-high. Grill chicken for 10 mins, turning, or until browned and cooked through. Transfer to a plate; cover with foil. Let stand for 5 minutes. Bring reserved marinade mixture in saucepan to a simmer on medium heat. Simmer, stirring occasionally, for 5 mins or until reduced by half. Keep warm.
Meanwhile, place snow peas and green beans in a bowl; cover with boiling water. Let stand for 5 mins. Drain; return to bowl. Add sesame oil, sesame seeds and basil; toss to coat well.
Place tempura mix in a bowl. Whisk in 1/2 cup iced water until just combined (mixture will still have lumps). Heat oil in a heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip sweet potato into batter; drain excess. Deep fry, in batches, for 3 mins or until crisp and cooked (coating won't become golden). Using a slotted spoon, transfer to paper towels. Divide sesame vegetables and chicken among serving plates; drizzle with warm marinade sauce. Serve with sweet potato tempura.