Crispy chicken and grilled sausage skewers

Serves: 4
Preparation time: 1 hr
Marinating time: 12 hrs
Cooking time: 20 min


4 boneless chicken breasts
1 pouch (250 ml) Saigon Gourmet Sesame Dressing
1 cup (250 ml) white flour
Canola oil, for frying
375 ml (1 ½ cups) tempura batter mix
250 ml (1 cup) beer or very cold sparkling water
4 Gourmet Saigon Garlic & Pepper Vietnamese sausages
1 pouch Saigon Gourmet Sweet & Sour Ginger Sauce

Photo: Martin Tremblay.


  1. In an airtight dish, combine the chicken and sesame dressing. Coat meat well with marinade and refrigerate overnight.
  2. Heat oil in a deep fryer to 175°C (350°F).
  3. Cut chicken breasts into 4 pieces each.
  4. In a large shallow dish, combine tempura flour and beer. Drain chicken pieces of excess marinade, dip into flour, then into tempura batter. Dip 4 pieces of chicken at a time.
  5. Place chicken in deep fryer and cook to an internal temperature of 74°C (165°F), about 5 minutes. Drain on paper towels.
  6. Grill sausages in a skillet or on the grill.
  7. Serve meat with sweet and sour sauce and grilled bok choy.

Recipe from the book, Dingue

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