Chicken Breast in Batter with Litchi Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 chicken breast fillet (s)
  • 200 g flour
  • 2 egg (s)
  • 1 can litchi (s) (850 ml)
  • 4 tablespoon sugar
  • 2 tablespoon vinegar
  • 4 tablespoon soy sauce
  • 1 teaspoon ginger
  • 1 tablespoon cornstarch
  • Oil (sunflower oil)
  • salt
  • 250 ml water or white wine or beer
Chicken Breast in Batter with Litchi Sauce
Chicken Breast in Batter with Litchi Sauce

Instructions

  1. Separate eggs. Mix egg yolks, flour, 3/4 teaspoon salt and water (or wine or beer) into a smooth batter. Let it soak for 30 minutes.
  2. Cut the chicken into thin strips. Drain the lychees, collecting the juice. For the sauce, let the sugar caramelize lightly in a saucepan. Deglaze with the lychee juice and cook while stirring until the sugar has dissolved. Add the soy sauce, ginger and vinegar. Mix the starch with a little water and use it to thicken the sauce. Add lychees and heat.
  3. Beat the egg white until stiff and fold into the batter. Heat plenty of oil in a pan. Pull the slices of meat through the dough in portions and fry until golden in the oil. Drain on a sheet of kitchen paper and serve with the lychee sauce.
  4. Plus basmati rice.

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