Pineapple-lemon chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole chicken brests, split, | |
| Skinned and boned | ||
| ¼ | teaspoon | Salt |
| 2 | slices | Canned pineapple, cut into |
| Quarters | ||
| ¼ | cup | Fresh lemon juice |
| ¼ | cup | Water |
| 3 | tablespoons | Packed brown sugar |
| 2 | tablespoons | Rice vinegar |
| 1 | tablespoon | Butter |
| Dash of black peper | ||
| 1 | tablespoon | Dry sherry |
| 2 | teaspoons | Vegetable oil |
| 1¼ | teaspoon | Cornstarch |
| 1 | teaspoon | Grated lemon peel |
| 1 | teaspoon | Minced fresh ginger |
| 1 | cup | Bread crumbs |
| ¼ | cup | Sesame seeds |
| 1 | Egg, lightly beaten | |
Directions
LEMON SAUCE
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.
From: Martin Yan The Chinese Chef. Copy Right 1985. ISBN 0-385-23412-0