Japanese Fried Chicken

Cut the flesh into 3 cm square pieces 1 cm thick. Cut the peppers in half, remove the stalks, seeds and septum and cut the flesh into lozenges.

For the marinade, mix well the soy sauce, rice wine and ginger. For the pastry shell, clean and chop the scallions.

Place the pieces of meat in a shallow dish, pour marinade and cook in the refrigerator for half an hour.

For the shell, whip egg whites until creamy and fold in the cornflour (maizena). Fold in salt, spring onions and ginger. Turn meat pieces in cornstarch to the other side, remove excess cornstarch (maizena) and dip in egg white mixture.

Heat enough oil in a wok to fry. Fry the meat in it until crispy, remove and drain. Fry the bell pepper loaves in oil until they are soft on the outside, but no more than 30 sec. Remove and season with salt. Serve baked chicken pieces with bell pepper loaves.

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