Chicken breast in batter with lychee sauce

Ingredients for 4 servings:

• 4 chicken breast fillets
• 200 g flour
• 2 eggs
• 1 can of lychee(s) (850 ml)
• 4 tbsp sugar
• 2 tbsp vinegar
• 4 tbsp soy sauce
• 1 tsp ginger
• 1 tbsp cornstarch
• Oil (sunflower oil)
• Salt
• 250 ml water or white wine or beer

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs. Mix the egg yolks, flour, 3/4 teaspoon of salt, and water (or wine or beer) to form a smooth batter. Let it sit for 30 minutes. Cut the chicken into thin strips. Drain the lychees, reserving the juice. For the sauce, caramelize the sugar in a saucepan. Deglaze with the lychee juice and cook, stirring, until the sugar has dissolved. Add the soy sauce, ginger, and vinegar. Mix the cornstarch with a little water to thicken the sauce. Add the lychees and heat through. Beat the egg whites until stiff and fold into the batter. Heat plenty of oil in a pan. Dip the meat slices in the batter in batches and fry until golden brown, swimming in the oil. Drain on a layer of kitchen paper and serve with the lychee sauce. Serve with basmati rice.