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 the eggs. Mix the egg yolks with flour, 3/4 teaspoon salt, and 250 ml water (or white wine or beer) until smooth. Let the batter rest for 30 minutes.
2. Cut the chicken breasts into thin strips. Drain the lychees and reserve the juice.
3. In a saucepan over medium-high heat, warm the sugar until it caramelizes lightly. Add the reserved lychee juice and stir until the sugar dissolves completely. Stir in the soy sauce, ginger, and vinegar.
4. Mix the cornstarch with a little water to form a paste, then stir it into the sauce to thicken. Add the drained lychees and heat through.
5. Beat the egg white until stiff peaks form, then fold gently into the batter.
6. Heat plenty of sunflower oil in a large pan over medium-high heat. Dip the chicken strips into the batter a few at a time and fry for 3-4 minutes per side until golden and the internal temperature reaches 74°C (165°F). Drain on kitchen paper.
7. Serve the battered chicken with the lychee sauce and basmati rice.