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Crispy pieces of chicken breast

Ingredients for 4 portions

Per portion: 1638 kJ / 391 kcal

  • 500 g chicken breast fillet skin removed
  • 300 g mixed peppers (red, yellow, green)

For the marinade:

For the coating:

  • 30 g spring onions
  • 2 egg whites
  • 2 tbsp. cornstarch
  • 1/4 tsp. salt
  • 1/2 tbsp. fresh chopped ginger


  • cornflour for coating
  • vegetable oil for frying

For the dip:


Preparation time: 1h
Marinating time: 30 mins

Cut the chicken breast into pieces approx. 3 cm by 1 cm in size. Rinse the peppers, cut into half and remove the stalk, seeds and white pith. Cut the flesh into diamonds or squares with 1.5 cm sides. Mix all marinade ingredients together. Place the chicken in a shallow dish, pour over the marinade evenly, cover and leave to marinate for 30 minutes in the fridge.

For the coating, wash and trim the spring onions, then chop finely. Beat the egg whites, sift in the cornflour and fold in the spring onions, salt and ginger. Remove chicken pieces from marinade, coat in cornflour, shake off excess and dip into the egg mixture. Heat the oil in a wok or deep fryer and fry the chicken pieces until crispy. Remove and drain. Finally fry the pieces of pepper briefly, remove and drain. Arrange both on a plate. Then mix the ingredients for the dip and serve.