Sweet and Sour Chicken

• 2 pieces chicken breast
• 200 tempura flour
• 200 ice-cold beer
• ice-cold water (as much as needed to thicken)
• 1 sweet red bell pepper
• 1 sweet yellow bell pepper
• 1 carrot
• 1 dry onion
• 1 zucchini
• A little freshly chopped ginger
• Sunflower oil and sesame oil for frying

For the Sweet and Sour Sauce

• 1 cup sugar
• 1 cup ketchup
• 1 cup red vinegar
• 1 orange

For Serving

• 200 Basmati rice

Tempura Bananas

• 5 bananas
• 1 tablespoon honey
• 1 tablespoon sesame seeds

First, prepare the sweet and sour sauce:

1. In a small saucepan, combine the sugar, ketchup, vinegar, and the juice from the orange, along with the squeezed orange half including the peel.
2. Boil until the sauce thickens.

For the rice:

3. Rinse the rice well 5-6 times until the starch is gone. The water from the last rinse should be clear. Put plenty of water in a saucepan and when it boils, add the rice. Cover the saucepan and boil until the rice is cooked. Drain. Cut the chicken into strips and place it in a bowl.
4. Place the tempura flour in a bowl and add the ice-cold beer, stirring. Then, gradually add the ice-cold water, whisking until you have a smooth batter. Put plenty of sunflower oil in a pan and heat it up. Dip the chicken in the batter and fry until cooked and nicely golden brown. Remove it to a plate lined with paper towels and set aside. Cut the vegetables into strips. Heat a little sesame oil in a pan and sauté the vegetables along with the ginger.
5. Add the chicken and a little of the sauce to the pan and stir. Serve the sweet and sour chicken with the boiled rice.

For the bananas:

6. Peel the bananas and dip them in the tempura batter, then fry until golden brown.
7. Remove them onto paper towels.
8. Serve by drizzling with honey and sprinkling with sesame seeds.