Summary

Ingredients

• 600 g chicken breast fillet (s)
• 2 egg yolks
• 2 tablespoon water
• 4 tablespoon soy sauce
• 2 tablespoon sherry
• 3 tablespoon cornstarch
• 5 tablespoon flour
• 6 tablespoon cornstarch
• 150 ml oil for deep-frying

For the sauce:

• 160 ml lemon juice
• 4 tablespoon water
• 4 tablespoon sugar
• 2 tablespoon sherry
• 2 tablespoon cornstarch
• 4 tablespoon water

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Instructions

1. For the marinade, mix the egg yolks with the water, soy sauce, sherry and 3 tablespoons of cornstarch. Cut the chicken into small strips and mix with the marinade. Let the whole thing steep a little.
2. Then stir together 5 tablespoons of flour and 6 tablespoons of cornstarch on a plate and turn the chicken strips in it. Now place the breaded strips in portions in the hot fat. The strips take between 4 and 6 minutes, depending on the heat of the fat.
3. Meanwhile, prepare the sauce and bring to the boil. To do this, put all the ingredients, except for the starch and the water, in a saucepan and heat it until the sugar has dissolved. Now you stir water and starch and add this to the sauce to bind it. Briefly bring to the boil again.
4. Now drain the chicken strips on kitchen paper and, if necessary, keep them warm in the oven. Basmati rice goes well with this.