Name: Pineapple-Lemon Chicken
Ingredients: 2 Whole chicken brests, split,; Skinned and boned; 1/4 ts Salt; Dash of black peper; 1 tb Dry sherry; 2 sl Canned pineapple, cut into; Quarters; 1/4 c Fresh lemon juice; 1/4 c Water; 3 tb Packed brown sugar; 2 tb Rice vinegar; 1 tb Butter; 2 ts Vegetable oil; 1 1/4 ts Cornstarch; 1 ts Grated lemon peel; 1 ts Minced fresh ginger; 1 c Bread crumbs; 1/4 c Sesame seeds; 1 Egg, lightly beaten

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Eggs	Chinese	Poultry, Main dish, Chinese	4	Servings

INGREDIENTS

2		Whole chicken brests, split,
		Skinned and boned
1/4	ts	Salt
		Dash of black peper
1	tb	Dry sherry
2	sl	Canned pineapple, cut into
		Quarters
1/4	c	Fresh lemon juice
1/4	c	Water
3	tb	Packed brown sugar
2	tb	Rice vinegar
1	tb	Butter
2	ts	Vegetable oil
1 1/4	ts	Cornstarch
1	ts	Grated lemon peel
1	ts	Minced fresh ginger
1	c	Bread crumbs
1/4	c	Sesame seeds
1		Egg, lightly beaten

INSTRUCTIONS

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@AUSTIN.METROWERKS.COM (ERIC HUNT) On TUE, 21 MAR 1995
150500    +0000
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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