Chicken Breast Fillet Cubes in Beer Batter with Chinese Noodles and Vegetables

Chicken breast fillets in beer batter:

1. Let the chicken breast fillets thaw a little and cut into cubes (approx. 1 – 2 cm). Mix flour (125 g) with light beer (125 ml) well, separate the egg. Add the yellow and mix well. Beat the white egg with a pinch of salt with the mixer and carefully fold into the beer batter. The beer batter should have an airy quality. Finally add / mix in the chicken breast fillet cubes. “Heat 50 ml oil in a wok with a drip rack and fry the chicken breast fillet cubes in the beer batter in portions until golden-brown. Place on the draining rack and later in a bowl. Continue until all the cubes of chicken breast fillet are baked. Finally, fry the remaining beer batter into crumbs and remove with the ladle. It should then look something like roasted onions. Finally, scoop the oil out of the wok except for about 2 tbsp.

Chinese noodles:

1. Let Chinese noodles soak in hot water for about 15 minutes, drain and toss in oil (1 tbsp) in a hot saucepan so that they don’t stick together.

Vegetables:

1. Let the carrot blossoms with the celery diamonds (own production!) And peas thaw a little. Peel the onions and cut into wedges / assemble apart. Beat the eggs, add a pinch of salt and whisk a little. Heat the oil (2 tbsp) in the wok, add the beaten egg, fry, tear and slide to the edge of the wok. Add the vegetables (carrot blossoms, celery lozenges and onion wedges) and stir-fry vigorously. Finally, mix everything together and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and instant chicken stock (1 teaspoon). Finally fold in the crumbs of beer dough and noodles and fry / heat them up.

Serve:

1. Serve cubed chicken breast fillet in beer batter with Chinese noodles and vegetables, garnished with parsley. Serve with sweet chili sauce.