Crispy - Pineapple & Lemon Chicken

• 4 CHICKEN BREAST NO SKINS NO BONE
• 1/4 TSP SALT DASH PEPPER
• 1 TBS DRY SHERRY
• LEMON SAUCE
• 2 SLICES CANNED PINEAPPLE CUT TO QUARTERS
• 3 TBS PACKED BROWN SUGAR
• 2 TBS RICE VINEGAR
• 1 TBS BUTTER
• 2 TSP VEGETABLE OIL
• 2 TSP CORNSTARCH add last so it doesn't get to thick
• 1 TSP EACH GRATEDED LEMON PEEL
• AND MINCED FRESH GINGER
• 1 CUP PANKO ( BREAD CRUMBS )FOUND IN CHINESE SECTION
• 1/4 CUP SEASAME SEEDS
• 1 EGGS LIGHTLY BEATEN
• VEGETABLE OIL
• PINEAPPLE SLICES FOR GARNISH

1. POUND EACH CHICKEN BREAST HALF TO FLATTEN. PLACE CHICKEN IN BOWL AND ADD SALT,PEPPER AND SHERRY; STIR TO COAT.SET ASIDE FOR 30 MINUTES.
2. TO MAKE LEMON SAUCE
3. WHIRL PINEAPPLES SLICES IN BLENDER UNTIL SMOOTH .THEN COMBINE WITH REMAINING SAUCE INGREDIENTS IN A SMALL SAUCEPAN;SET ASIDE.
4. IN A SHALLOW BOWL COMBINE PANKO AND SESAME SEEDS.
5. DIP CHICKEN INTO EGG THEN ROLL IN PANKO SESAME SEED MIXTURE,
6. SHAKING OFF EXCESS.
7. SET ASIDE FOR 5 MINUTES.
8. COOKING
9. IN FRYING PAN ADD OIL ABOUT 2 INCHES. PLACE OVER MED-HIGH HEAT UNTIL OIL REACHES 350 TO 360 F. ADD CHICKEN, 2 PIECES @, AND DEEP FRY FOR 3 TO 4 MIN OR UNTIL GOLDEN BROWN AND MEAT IS NO LONGER PINK WHEN SLASHED, TURN OCCASIONALLY. LIFT OUT AND DRAIN ON PAPER TOWELS. PLACE ON A HEAT PROOF DISH AND KEEP WARM IN A 200 F OVEN WHILE DEEP FRYING REMAINING CHICKEN.
10. MEAN WHILE,COOK SAUCE OVER MEDIUM HIGH HEAT, STIRRING,UNTIL SAUCE BOILS AND THICKENS SLIGHTLY. CUT CHICKEN INTO STRIPS AND ARRANGE ON A SERVING PLATTER.
11. POUR SAUCE OVER CHICKEN AND GARNISH EDGE OF PLATTER WITH PINEAPPLE SLICES.
12. SERVE HOT.
13. TIPS: FOR CRISPIER CRUST,FRY AGAIN.

chicken, salt, sherry, lemon sauce, pineapple, sugar, rice vinegar, butter, vegetable oil, does, fresh ginger, bread crumbs, seasame seeds, eggs, vegetable oil, pineapple

Taken from www.epicurious.com/recipes/member/views/crispy-pineapple-lemon-chicken-1257704 (may not work)