Pineapple-lemon chicken (yan)

4 Servings

Ingredients

Quantity Ingredient
2 Whole chicken brests, split,
Skinned and boned
¼ teaspoon Salt
Dash of black peper
1 tablespoon Dry sherry
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
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 Submitted By HUNT@... (ERIC HUNT) On TUE, 21 MAR 1995 150500 +0000

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