John Myers
Ingredients for 3 servings:
- 3 chicken breast fillets, approx. 450 g
- e.g. chili powder, about 0.5 tsp (amount according to your taste)
- ½ tsp curry powder
- ½ tsp garam masala
- ½ tsp coriander powder
- 2 tbsp coriander leaves, freshly chopped or parsley
- 200 g chickpea flour
- 200 ml Hoisin Sauce Asia
- some salt
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes
Chicken breast strips in batter
Cut the chicken breast fillets into strips and toss with the spices. Marinate the meat in the refrigerator for about 2 hours. Mix the chickpea flour with a little water to form a batter and season with a little salt. Preheat a deep fryer to 180°C. Add a little salt to the marinated chicken strips and dip them in the batter. Fry in the oil for about 3 minutes, until the batter is slightly golden brown. Do not add too much meat at once. It is best to fry in three batches. Keep the finished strips warm in the meantime. Serve the chicken breast fillet strips with some salad and the hoisin sauce.
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