In episode 17 of Simply Ming, series 7, Ming Tsai shares his favourite recipes for tempura and aoili.


  • 2 large boneless, skinless, naturally fed chicken breasts, cut into long strips

  • 2 cups Chile Tempura

  • 1 cup Sambal Aioli

  • Canola oil, for frying

  • Kosher salt and freshly ground black pepper

  • Chives, for garnish


  • 1.

    Prepare a fryer or medium stock pot filled 1/3 the way up with canola oil at 350 degrees. Have Chile Tempura in medium bowl, dip chicken slices in batter, letting excess drip off. Gently place in hot oil and fry until GB&D (golden brown and delicious), about 4 minutes. Drain on paper towels and lightly season. To serve, arrange tempura chicken on platter lined with banana leaf and serve Sambal Aioli in dipping bowl garnished with chives.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 875kj
  • Fat Total 86g
  • Saturated Fat 11g
  • Protein 19g
  • Carbohydrate 7g
  • Sugar 4g
  • Sodium 590mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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* For Ming Tsai's chile tempura batter and sambal aioli recipe, visit Ming Tsai's recipe page

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