600g chicken breast, deboned and cut into long strips 8 mm thick
salt
pepper
40 ml soy sauce
1 small handful of coriander leaves
For the batter:
2 eggs
150ml buttermilk
some ginger, grated
approx. 120 universal flour
2 tbsp cornstarch
50 g Horseradish Classic
vegetable oil for frying
PREPARATION
Season the chicken breast strips with salt, pepper, soy sauce, the freshly chopped coriander leaves and ginger. Separate the eggs. Whisk the egg yolk with the buttermilk, salt and mix in the flour and cornstarch until smooth. Beat the egg whites until stiff and fold in. Mix in the Rooty's horseradish and wasabi paste (if desired).
Pull the strips of meat through the batter, place in hot oil and fry for about 3 minutes over medium heat. Drain on kitchen paper. Sprinkle with fresh Rooty's horseradish from the jar.
TIPS FOR THE RECIPE
This tastes best with crisp lettuce.
