The first thing we will do is marinating the meat, which is actually going to be like a different kind of tempura; in a large bowl put the egg ( I use pasteurized and so I have a bud to spare hanging around in the fridge until ready to throw ) and two teaspoons of cornstarch and stir well .

We season the chicken fillets and cut into chunks or strips , not too big. Incorporate them into the mixture of egg white and cornstarch and stir so that all the pieces are well pringuen . Booked in the fridge for at least half an hour .

Once this time has passed , we have to fry the marinated chicken pieces . If you do not scare the calories , you can fry them in hot oil . If you fancy catching a little, you can brown them in a nonstick pan with a teaspoon of oil only. I opted for the latter option ( although I have to say it was making a sacrifice , because good is the other : P). When we have all the facts , we booked .

Then in a pot we will prepare the sauce desliando two teaspoons of cornstarch in two tablespoons of water ( kitchen, desliar means " dissolve ." Can you do it directly in the pot or if you want to make it easier , check before water in a glass, then check cornstarch and dale turns with a spoon like a chocolate milk, when well dissolved , pour the contents of the cup to the pot ) . Then pour the remaining ingredients (sugar , lemon , wine, broth and soy) and bring to a boil.

With sauce and tied , add the chicken pieces we had reserved and stir well so that pringuen sauce everywhere.

Serve hot accompanied by a fried rice or noodles.