Deep-fried Chicken Pieces
- For the batter
- 1 egg white
- 150 grams Pastry flour
- 30 grams cornstarch
- 2 tsps Baking powder
- freshly ground peppers
- 200 milliliters water
- 6 Tbsps vegetable oil
- For frying
- 2 liters vegetable oil (for frying)
For the batter, whisk egg whites in a bowl until stiff. Stir together flour, cornstarch, baking powder, salt and pepper in a bowl. Alternately stir water and flour mixture to egg whites. Add oil and let rest for approximately 30 minutes.
Rinse chicken breasts, pat dry, cut into bite-size pieces and place in a bowl. Mix ginger, 2 tablespoons soy sauce and 2 tablespoons sake together and pour over chicken. Cover bowl and set aside in a cool place for approximately 30 minutes.
Heat oil in a frying pan. Dip each piece of marinated chicken in the batter and fry in hot oil for about 3 minutes. Drain on absorbent paper towel.
For the apricot sauce, rinse apricots with boiling water, peel, cut in half, remove pits and cut into wedges. Heat sesame oil in a small saucepan and sauté apricots with curry paste. Deglaze saucepan with chicken stock. Let boil over low heat until liquid reduces by half, purée apricots with an immersion blender and strain through a sieve. Season with salt.
Serve chicken pieces with the sauce.