Cut the carrots and green beans as desired. Shave the corn. Boil water until it boils, then add a little salt. Add the carrots first. Boil briefly, then add the green beans and corn. Do not overcook. If you prefer, you can steam them instead of boiling.

Then place them in ice water. Soak for 5 minutes. Once done, drain them.

Finely chop the garlic. Slice the onion. Wash the mushrooms and cut them as desired. Mix all the sauce ingredients in a bowl except for the margarine and cornstarch.

Melt the margarine, sauté the garlic and onion until fragrant. Then add the button mushrooms. Stir briefly until the mushrooms release water. Add the sauce ingredients from the bowl and a little water. Cook until it boils, then add the cornstarch mixture that has been mixed with a little water. Stir until the sauce thickens and is well combined. Adjust the taste and set aside.

Take the marinated chicken out of the fridge. Prepare the coating ingredients. Mix the coating ingredients evenly. Prepare the dipping ingredients. Beat the eggs with pepper and salt until well combined. Dip the chicken into the coating ingredients, coat the chicken evenly. Then dip it into the eggs and roll it back into the coating ingredients while pinching it so the flour becomes crispy when fried.