- 4
Ingredients
- MARINADE:
- 600 g/ 1 1/3 lb boneless, skinless chicken breast, cut into thin strips (1 x 3 cm/1/3 x 1 in),
- 450 g/ 1 lb mixed red, green and yellow peppers,
- 2 ActiFry spoons peanut oil, salt
- 2 ActiFry spoons soya sauce,
- 2 ActiFry spoons cognac,
- 1/2 Actifry spoon grated fresh gingerroot
- BATTER:
- 40 g/1 1/2 oz new onions,
- 2 egg whites,
- 2 ActiFry spoons cornflour,
- 1 Actifry spoon minced fresh gingerroot
Preparation
Step 1
Cut the chicken breasts into strips 1 cm/1/3 inch wide and 3 cm/1 inch long, then cut the peppers into small diamond shapes. Prepare the marinade: mix the soya sauce, cognac and grated gingerroot.
Coat the chicken pieces with the marinade, cover and chill for 30 minutes to marinate. Prepare the batter: mince the new onions. Beat the egg whites until stiff and mix with the cornflour. Add the salt, minced onions and minced gingerroot.
Heat the oil in the ActiFry. Roll the pieces of chicken in the cornflour, then dip in the batter and cook them in the hot oil. Remove them when golden brown and crispy and drain for a few minutes. Fry the peppers for a little less than a minute. Put the fried peppers and the fritters on a platter.
Serve with soya sauce.