Pineapple-Lemon Chicken
- 2 Whole chicken breast halves, boneless, skinless split
- 1/4 teaspoon salt
- 1 dash black pepper
- 1 tablespoon sherry dry
- 2 slices pineapple canned, cut into quarters
- 1/4 cup lemon juice fresh
- 1/4 cup water
- 3 tablespoons brown sugar packed
- 2 tablespoons rice vinegar
- 1 tablespoon butter
- 2 teaspoons vegetable oil
- 1 1/4 teaspoons cornstarch
- 1 teaspoon lemon zest grated
- 1 teaspoon ginger minced fresh
- 1 cup bread crumbs
- 1/4 cup sesame seeds
- 1 each eggs 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 to 360 degrees F.
- Add chicken, 2 pieces at a time, and deep fry for 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.
chicken breast halves, salt, black pepper, sherry dry, pineapple, lemon juice fresh, water, brown sugar, rice vinegar, butter, vegetable oil, cornstarch, lemon zest, ginger, bread crumbs, sesame seeds, eggs
Taken from recipeland.com/recipe/v/pineapple-lemon-chicken-44711 (may not work)