An Italian version of chicken strips with a kick of peperoncino (chili pepper), a delicate touch of zenzero (ginger), and a dusting of prezzemolo (parsley). May be served as an appetizer or second course.

Difficulty: Easy    Prep Time:  20 minutes   Cook Time: 10 minutes 

Ingredients

600 grams of Chicken

1 Egg White

150 grams of Flour

1 Tablespoon of Fresh Ginger

1/2 Fresh Chili Pepper

1 bundle of Fresh Parsley

Peanut Oil – Frying Oil

Sparkling Water

Salt & Pepper

Preparation:

1. Make frying batter.  Finely chop ginger and parsley and peperoncino.  In a medium size mixing bowl, place the flour with salt, pepper, ginger, parsley and peperoncino.  Mix together and then add a tablespoon of sparkling water and mix.  Place this in the refrigerator to rest for 20 minutes.
2. Cut chicken breast into thin even strips – make sure the chicken is then if needed flatten the chicken breasts before cutting.
3. Whip the egg white until it makes peaks.  Add the egg white to the flour mix and whisk in from bottom to top.  This complete the frying batter mix.
4. Put frying oil in a large frying pan on a high flame.  Wait for oil to be boiling – test before putting in chicken that it is boiling.
5. Dip chicken strips into batter and place in frying pan.  Fry until all side are golden and inside are no longer pink – cut inside to test one.  Remove strips to a plate with cooking paper to absorb  any excess oil from the chicken.  And serve!

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