Cut the thawed chicken breast across the grain into approx. 6 mm thick slices. Cut this into 2 x 3 cm pieces. Mix the oyster sauce with the soy sauce and marinate the chicken pieces with it for 30 minutes. Beat the egg and separate the egg white from the yolk. Use the egg yolk for other purposes. Dissolve the tapioca flour in the rice wine, whisk the egg white with the salt and mix homogeneously with the flour mixture.
In the meantime, wash the pak choi, separate the leaves from the stalk and blanch for 2 minutes. Bring the water for the pasta to the boil, dissolve the chicken stock in it and add the pasta. Cook al dente according to the instructions on the package, strain, keep the stock and pasta.
Strain the chicken pieces and drain well, then add to the egg white mixture and mix well. Heat the frying oil to 200 degrees. Mix the ingredients for the sauce together. To garnish, wash and cut the leaves, cherry tomatoes and peppers.
Fry the chicken pieces in 3 portions until light brown and drain. Line the serving bowl with the lettuce leaves, shorten the pasta a little and place on top. Add the chicken pieces and pak choi leaves and drizzle with the sauce. Garnish, serve and enjoy.