- 400 GRAM CHICKEN BREAST, cut
in strips
- 4 TBSP WHITE WINE
- 2 TBSP SOY SAUCE
- 3 LEMONS
- 2 TBSP FLOUR
- 2 EGG WHITES, beaten until fluffy
- PIECE OF GINGERROOT, grated
- 2 TBSP CORN STARCH
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- 500 GRAM CHICKEN BREAST, in thin slices
- PIECE OF GINGERROOT, grated
- 1/2 TSP TURMERIC
- 1/2 TSP CINNAMON
- 50 GRAM FLOUR
- 1 EGG, beaten
- 2 GREEN CHILLIES, chopped
- 100 GRAM BREAD CRUMBS
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Grate the rind of 1
lemon, and mix this with the juice of all three. For the marinade, mix
two tablespoons of lemon juice with the white wine, the soy sauce, the
gingerroot and pepper and salt to taste. Marinate the chicken one hour,
take it out of the marinade and make the chicken strips dry. Mix the
egg whites with the flour and two tablespoons lemon juice. Dip the chicken
strips in this batter and deep fry them, in three batches, a few minutes.
In the mean time, dissolve the corn starch in the remaining lemon juice.
Bring 1/2 cup of marinade to the boil, add the corn starch mixture and
heat until it thickens. Serve the sauce with the chicken.
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Mix the bread crumbs with the chillies, gingerroot,
turmeric and cinnamon. Mix flour with pepper and salt to taste. Roll
the chicken breast first through the flour, them through the egg, and
finally through the bread crumbs. Fry 5 minutes on both sides in hot
oil. Serve with
tomato coriander chutney.
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