Honey soy chicken with kumara tempura

1.Combine chicken and 1/3 cup of the marinade in a glass bowl; cover with plastic food wrap. Chill for 20 minutes to marinate. Drain chicken; discard marinade. Place remaining marinade in a saucepan; stir in water. Set aside.

2.Preheat a char-grill to moderately high. Char-grill chicken for 10 minutes or until browned and cooked. Transfer to a heatproof plate; cover with foil. Rest for 5 minutes. Heat reserved marinade mixture in saucepan over moderate heat; bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until reduced by half. Keep warm.

3.Meanwhile, place snow peas and green beans in a heatproof bowl; cover with boiling water. Stand for 5 minutes. Drain; return to bowl. Add sesame oil, sesame seeds and basil; toss to combine.

4.Place tempura mix in a bowl; whisk in iced water until just combined (mixture will still have lumps). Heat oil in a heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Dip kumara into batter: drain away excess. Deep fry, in batches, for 3 minutes 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 kumara tempura.