Fried Chicken Breast Strips

Ingredients

• 4 chicken breast fillets
• 2 tsp grated ginger
• soy sauce
• sake (rice wine)
• 1 Egg white
• 150 g flour
• 30 g starch
• 2 tsp Baking powder
• Salt
• pepper (ground)
• 200 ml water
• 6 tbsp oil
• 2 l oil (for frying)
• 8 truly ripe apricots (or canned)
• 200 ml poultry stock
• 1 tsp red curry paste
• 1 tbsp Sesame oil

Instructions

1. 1.

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

2. 2.

   Wash and pat dry chicken breast fillets, cut into bite-sized pieces. Mix ginger, 2 tbsp soy sauce and 2 tbsp sake. Drizzle over the meat, cover and set aside to marinate for about 30 minutes.

3. 3.

   Heat frying fat. Dip chicken portions in batter, let excess drip off, and fry in hot oil for about 3 minutes until golden. Drain on kitchen paper.

4. 4.

   For the apricot sauce wash apricots, blanch with boiling water, peel, halve, pit and cut into wedges. Heat sesame oil in a small pot, sauté apricots with curry paste. Deglaze with stock. Reduce over low heat to about half, then puree finely and strain through a sieve. Season with salt.

5. 5.

   Serve the chicken nuggets with the sauce.