Sweet hot pepper Chicken in a salt crust

For 6 to 8 people :

500g of chicken breasts
3 soup spoons of La Baleine coarse salt
2 tea spoons of hot pepper powder
2 tea spoons of powdered sugar
85g of maize flour
2 egg whites lightly beaten
Peanut oil for frying
A few coriander leaves for serving

1/ Cut the chicken into small chunks

2/ Crush the coarse salt in a mortar and then transfer it to a salad bowl. Add the hot pepper the sugar and the flour and mix it well.

3/ Place the chicken in the egg whites and then roll them in the salt mixture removing any excess

4/ Fry the chicken for 3-5 minutes in the very hot oil, until it is crisp, tender and golden. Drain on some
absorbent paper

5/ Serve the chicken hot with some coriander leaves and accompanied by a sauce of your choice.