Pineapple-lemon Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Whole chicken brests, split,
Skinned and boned,
1/4 tsp: Salt,
Dash of black peper,
1 tbsp: Dry sherry,
LEMON SAUCE
2 slice: Canned pineapple, cut into
Quarters,
1/4 cup: Fresh lemon juice,
1/4 cup: Water,
3 tbsp: Packed brown sugar,
2 tbsp: Rice vinegar,
1 tbsp: Butter,
2 tsp: Vegetable oil,
1 1/4 tsp: Cornstarch,
1 tsp: Grated lemon peel,
1 tsp: Minced fresh ginger,
1 cup: Bread crumbs,
1/4 cup: Sesame seeds,
1: Egg, lightly beaten
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp