Summary

Ingredients

• 500 g chicken breast fillet (s), each pounded flat
• 50 g cornstarch
• 0.25 teaspoon ¼ salt
• some pepper
• 220 ml water
• 2 egg yolks, whisked
• 2 spring onions, cut into rings
• 1 lemon (s), juice it
• 2 tablespoon sugar, brown
• 2 tablespoon honey
• 1 teaspoon chicken broth, instant
• some ginger root, finely chopped
• some oil, for deep-frying

Print Recipe Pin Recipe

Instructions

1. Set aside 1 ½ tablespoon of the 50 g cornstarch, mix the rest for the breading with salt and pepper and then mix with the egg yolk and 30 ml water.
2. Dip the flattened fillets in the breading so that they are evenly coated and then fry them directly until the meat is cooked through.
3. Keep the fried chicken fillets warm while the sauce is being prepared, then cut into smaller pieces and spread the spring onion rings on top.
4. For the sauce, mix the 1 ½ tablespoons of cornstarch with the remaining 190 ml of water, lemon juice, sugar, honey, chicken stock and chopped ginger until everything is well mixed and then in a pan or saucepan over medium heat Heat, stirring constantly, until the sauce simmers and has thickened enough.
5. Pour the finished sauce over the prepared chicken fillet pieces and serve immediately, e.g. with fragrant rice.