Wash the fresh chicken breast well, dry it and freeze it lightly in the freezer. Let frozen goods thaw. Cut across the grain into approx. 5mm thick slices and cut them in half lengthways and crossways. Mix the ingredients for the marinade and marinate the chicken in it for 30 minutes at room temperature.
In the meantime, clean the vegetables, peel them and cut them into bite-sized pieces. Core the tomatoes and leave them with the pepperoni and chilli. Mix the ingredients for the sauce. Mix the ingredients for the dough homogeneously and place in the refrigerator.
Heat the deep-frying oil to 190 degrees and pull the pieces of meat individually through the dough and let them slide into the deep-frying oil. Caution: danger of splashing! Fry until light brown and drain with a slotted spoon from the oil on kitchen paper and keep warm.
Heat the sunflower oil in a wok, add the garlic and onions and stir-fry until the onions are translucent. Add the remaining ingredients for the vegetables and stir-fry for 3 minutes. Mix up the sauce briefly and deglaze the vegetables with it. Reduce the heat and simmer for 3 minutes with the lid on.
2 Line the serving bowls with washed frisée leaves. Mix the pieces of meat with the vegetables, distribute on the serving plates, serve immediately as a side dish and enjoy.