Chicken in beer batter

Ingredients for 3 servings:

• 500 g chicken breast fillet(s)
• 400 g wheat flour
• 1 egg(s)
• 1 tsp baking powder
• 1 pinch of salt
• 3 tbsp sauce (teriyaki)
• ½ liter beer, bitter
• 1 ½ liters of oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

Cut the chicken breast fillet into 2-3 cm cubes or long strips. Marinate in teriyaki sauce for several hours, if desired. Pat the chicken cubes dry and coat in flour. Mix the wheat flour, baking powder, and salt in a sufficiently large bowl. Add the egg and beer until a thin batter forms, similar to crepe batter. Fill a wok or large pot (a deep fryer is completely unsuitable) with the oil and heat. When the oil is hot enough, briefly dip the chicken pieces into the thin batter with a fork or wooden tongs, drain well, and immediately place in the hot oil. Stir and turn occasionally until the chicken pieces are golden brown. Remove the chicken pieces with a slotted spoon and place them in a bowl lined with kitchen paper to absorb the oil. Serve with sweet and sour sauce, sweet chili sauce, or salsa sauce. Variations: Deep-fry banana pieces, cauliflower, or broccoli florets.