Summary

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

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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.