Pineapple-lemon Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Chinese | Chinese, Main dish, Poultry | 4 | Servings |
INGREDIENTS
| 2 | Whole chicken brests, split | |
| Skinned and boned | ||
| 1/4 | t | Salt |
| Dash of black peper | ||
| 1 | T | Dry sherry |
| 2 | Canned pineapple, cut into | |
| Quarters | ||
| 1/4 | c | Fresh lemon juice |
| 1/4 | c | Water |
| 3 | T | Packed brown sugar |
| 2 | T | Rice vinegar |
| 1 | T | Butter |
| 2 | t | Vegetable oil |
| 1 1/4 | t | Cornstarch |
| 1 | t | Grated lemon peel |
| 1 | t | Minced fresh ginger |
| 1 | c | Bread crumbs |
| 1/4 | c | Sesame seeds |
| 1 | Egg, lightly beaten | |
| 1505 | +0000 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 106
Total Fat: 12.3g
Cholesterol: 54.1mg
Sodium: 366.5mg
Potassium: 203mg
Carbohydrates: 37.2g
Fiber: 2.3g
Sugar: 12.2g
Protein: 6.9g