You can try these sauces with European German Czech style chicken shnitzel
- 2 double skinless chicken breasts
- 1 egg
- 1/2 cup cornstarch for dipping
- Peanut Oil for shallow frying
- 1 teaspoon sesame oil
- 2 teaspoons rice wine, vinegar or sherry
- 2 teaspoons corn starch
- 1 large lemon
- 1/3 cup water
- 1/3 cup apple cider vinegar
- 1/3 cup dark brown sugar
- Cornstarch/water mixture for thickening
- Optional ginger/ stock of choice
Separate chicken pieces into two halves and ‘open them by butterflying the thicker parts. This levels out the thickness so they will cook evenly. Marinate chicken 30 minutes. For the sauce slice the lemon into very thin slices. Remove seeds. Add the water, brown sugar and vinegar to a small sauce pan. Bring to a boil and simmer until lemon slices are soft. The skins will almost turn brown as they caramelize and are delicious. Thicken the sauce with a cornstarch/water mixture and cook until transparent. Break an egg over the marinating chicken and mix well. Dip chicken pieces in cornstarch and shallow fry. Remove chicken to chopping board and chop into pieces. Serve over a bed of rice and spoon the sauce over the breasts.
- 1 lb. (approx 500 g) diced chicken
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons corn starch
- 1/4 cold water
- 1/4 cup pine nuts
- sesame seeds
- fried chinese noodles
- Marinate chicken in soy sauce for a few hours.
- Saute chicken in wok or fry pan until brown.
- Mix cornstarch and water together. Add honey and pine nuts to chicken, then cornstarch mix.
- Stir until honey thickens and coats the chicken. Mix in a sprinkle of sesame seeds.
- Serve with boiled rice and steamed vegetables. Top chicken with fried Chinese noodles.