2 whole chicken brests, split,
1 skinned and boned
1/4 teaspoon salt
1 dash of black peper
1 tablespoon dry sherry
2 slice canned pineapple, cut into
1/4 cup fresh lemon juice
1/4 cup water
3 tablespoon packed brown sugar
2 tablespoon rice vinegar
1 tablespoon butter
2 teaspoon vegetable oil
1 1/4 teaspoon cornstarch
1 teaspoon grated lemon peel
1 teaspoon minced fresh ginger
1 cup bread crumbs
1/4 cup sesame seeds
1 egg, 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.
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