- 400 GRAM CHICKEN BREAST, cut in strips
- 4 TBSP WHITE WINE
- 2 TBSP SOY
SAUCE
- 3 LEMONS
- 2 TBSP FLOUR
- 2 EGG WHITES, beaten until fluffy
- PIECE OF GINGERROOT,
grated
- 2 TBSP CORN STARCH
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- 500 GRAM CHICKEN BREAST, in thin slices
- PIECE OF GINGERROOT, grated
- 1/2 TSP TURMERIC
- 1/2 TSP CINNAMON
- 50 GRAM FLOUR
- 1 EGG, beaten
- 2 GREEN CHILLIES, chopped
- 100 GRAM BREAD CRUMBS
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Grate the
rind of 1 lemon, and mix this with the juice of all three. For the marinade,
mix two tablespoons of lemon juice with the white wine, the soy sauce, the
gingerroot and pepper and salt to taste. Marinate the chicken one hour, take
it out of the marinade and make the chicken strips dry. Mix the egg whites
with the flour and two tablespoons lemon juice. Dip the chicken strips
in this batter and deep fry them, in three batches, a few minutes. In the mean
time, dissolve the corn starch in the remaining lemon juice. Bring 1/2 cup of
marinade to the boil, add the corn starch mixture and heat until it thickens.
Serve the sauce with the chicken.
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Mix the bread crumbs with the chillies, gingerroot,
turmeric and cinnamon. Mix flour with pepper and salt to taste. Roll the
chicken breast first through the flour, them through the egg, and finally
through the bread crumbs. Fry 5 minutes on both sides in hot oil. Serve with
tomato
coriander chutney.
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