Recipe - Pineapple-Lemon Chicken

2 Whole chicken brests, split,
Skinned and boned
One fourth teaspoon Salt
Dash of black peper
1 tablespoon Dry sherry

LEMON SAUCE
2 sl Canned pineapple, cut into
Quarters
One fourth cup Fresh lemon juice
One fourth cup Water
3 tablespoon Packed brown sugar
2 tablespoon Rice vinegar
1 tablespoon Butter
2 teaspoon Vegetable oil
1 One fourth teaspoon Cornstarch
1 teaspoon Grated lemon peel
1 teaspoon Minced fresh ginger
1 cup Bread crumbs
One fourth 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 mediumhigh 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 deepfrying remaining chicken.

Meanwhile, cook sauce over mediumhigh 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 0385234120
Submitted By HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On TUE, 21 MAR 1995
150500 +0000

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini