Pineapple-Lemon Chicken
Yield
4 servingsPrep
30 minCook
15 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Whole |
chicken breast halves, boneless, skinless
split |
*
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | tablespoon |
sherry
dry |
|
| Lemon sauce | |||
| 2 | slices |
pineapple
canned, cut into quarters |
|
| ¼ | cup |
lemon juice
fresh |
|
| ¼ | cup |
water
|
|
| 3 | tablespoons |
brown sugar
packed |
|
| 2 | tablespoons |
rice vinegar
|
|
| 1 | tablespoon |
butter
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 ¼ | teaspoons |
cornstarch
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 1 | teaspoon |
ginger
minced fresh |
|
| 1 | cup |
bread crumbs
|
|
| ¼ | cup |
sesame seeds
|
|
| 1 | each |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | Whole |
chicken breast halves, boneless, skinless
split |
*
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 15 | ml |
sherry
dry |
|
| Lemon sauce | |||
| 2 | slices |
pineapple
canned, cut into quarters |
|
| 59 | ml |
lemon juice
fresh |
|
| 59 | ml |
water
|
|
| 45 | ml |
brown sugar
packed |
|
| 3E+1 | ml |
rice vinegar
|
|
| 15 | ml |
butter
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 6.3 | ml |
cornstarch
|
|
| 5 | ml |
lemon zest
grated |
|
| 5 | ml |
ginger
minced fresh |
|
| 237 | ml |
bread crumbs
|
|
| 59 | ml |
sesame seeds
|
|
| 1 | each |
eggs
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 to 360 degrees F.
Add chicken, 2 pieces at a time, and deep fry for 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.
