Chicken in Batter

Ingredients

• 1 Egg white
• 150 g flour
• 30 g starch
• 2 tsp Baking powder
• Salt
• Pepper
• 200 ml water
• 6 tbsp oil
• 2 tbsp sesame seeds
• 400 g chicken breast fillet (4 small pieces)
• 1 tsp grated ginger
• 7 tbsp soy sauce
• 5 tbsp rice wine (sake)
• 300 g carrots
• 2 bunches spring onions
• 250 g mung bean sprouts
• 2 tbsp oil
• 2 l oil (for frying)

Instructions

1. 1.

   Whisk egg white until stiff peaks form. Mix flour, starch, baking powder, salt and pepper; alternately fold into the beaten egg with water. Add oil, stir in sesame seeds, and let rest for about 30 minutes.

2. 2.

   Wash, pat dry and cube chicken breast fillets. Mix grated ginger with 2 tbsp soy sauce and 2 tbsp sake; drizzle over the meat. Cover and set aside.

3. 3.

   Wash, peel and slice carrots into strips. Trim spring onions, wash and cut diagonally. Rinse sprouts and drain. Stir-fry carrots and spring onions in hot oil. Add remaining soy sauce, rice wine and about 3 tbsp water; simmer for ~5 minutes. Fold in sprouts, heat briefly. Season, keep warm. Heat frying fat. Dip chicken pieces into batter, let excess drip off, and fry in hot oil for about 3 minutes until golden. Drain on paper towels. Plate with the vegetables. Serve with rice.