Pineapple-lemon chicken
Yield: 4 Servings
Ingredients:
- 2 Whole chicken brests split Skinned and boned
- 1/4 ts Salt Dash of black peper
- 1 tb Dry sherry MMMMM------------------------LEMON SAUCE-----------------------------
- 2 sl Canned pineapple cut into Quarters
- 1/4 c Fresh lemon juice
- 1/4 c Water
- 3 tb Packed brown sugar
- 2 tb Rice vinegar
- 1 tb Butter
- 2 ts Vegetable oil
- 1 1/4 ts Cornstarch
- 1 ts Grated lemon peel
- 1 ts Minced fresh ginger
- 1 c Bread crumbs
- 1/4 c Sesame seeds
- 1 Egg
Instructions:
lightly beaten PREPERATION: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt pepper and sherry; stir to coat. Set aside for 30 minutes. TO MAKE LEMON SAUCE: whirl pineapple slices in a blender until smooth. Then combine with remaining sauce ingredients in a small saucepan; set aside. In a shallow bowl combine bread crumbs ans sesame seeds. Dip chicken into egg then roll in bread crumbs shaking off excess. Set aside for 5 minutes. COOKING: Set wok in a ring stand and add oil to a depth of 2 inches. Place over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken 2 pieces at a time and deep fry fdor 3 to 4 minutes or until golden brown and meat is no longer pink when slashed turning occasionally. Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken. Meanwhile cook sauce over medium-high heat stirring until sauce boils and thickens slightly. Cut chicken into strips and arrange on a serving platter. Pour sauce over chicken and garnish edge of platter with additional pineapple slices. Serve hot. TIP: For a crispier crust fry the chicken a second time before serving.
