Pineapple Lemon Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2: Whole chicken brests, split,
Dash of black peper,
Skinned and boned,
1 tbsp: Dry sherry,
1/4 tsp: Salt,
LEMON SAUCE
2 slice: Canned pineapple, cut into
2 tsp: Vegetable oil,
Quarters,
1 1/4 tsp: Cornstarch,
1/4 cup: Fresh lemon juice,
1 tsp: Grated lemon peel,
1/4 cup: Water,
1 tsp: Minced fresh ginger,
3 tbsp: Packed brown sugar,
1 cup: Bread crumbs,
2 tbsp: Rice vinegar,
1/4 cup: Sesame seeds,
1 tbsp: Butter,
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.
From: Martin Yan The Chinese Chef. Copy Right 1985. ISBN 0-385-23412-0
Source from luhu.jp
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
Source from luhu.jp