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Pineapple-lemon chicken (yan)
Artist: _
Categories: Asian, Chicken, Chinese, Entrees, Ethnic, Fruits, Poultry
Yield: 4
Rating: 0
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Ingredients:
2 Whole chicken brests, split
Skinned and boned
1/4 tspSalt
Dash of black peper
1 tbspDry sherry
LEMON SAUCE
2 sliceCanned pineapple, cut into
Quarters
1/4 cupFresh lemon juice
1/4 cupWater
3 tbspPacked brown sugar
2 tbspRice vinegar
1 tbspButter
2 tspVegetable oil
1 1/4 tspCornstarch
1 tspGrated lemon peel
1 tspMinced fresh ginger
1 cupBread crumbs
1/4 cupSesame seeds
1 Egg, lightly beaten
Procedures:
1Preperation: pound each chicken breast half to flatten.
2Place chicken in a bowl and add salt, pepper, and sherry; stir to coat.
3Set aside for 30 minutes.
4To make lemon sauce, whirl pineapple slices in a blender until smooth.
5Then combine with remaining sauce ingredients in a small saucepan; set aside.
6In a shallow bowl, combine bread crumbs ans sesame seeds.
7Dip chicken into egg, then roll in bread crumbs, shaking off excess.
8Set aside for 5 minutes.
9Cooking: set wok in a ring stand and add oil to a depth of 2 inches.
10Place over medium-high heat until oil reaches 350 - 360 °F.
11Add 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.
12Lift out and drain on paper towels.
13Place on a heatproof dish and keep warm in a 200 °F oven while deep-frying remaining chicken.
14Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly.
15Cut chicken into strips and arrange on a serving platter.
16Pour sauce over chicken and garnish edge of platter with additional pineapple slices.
17Serve hot.
18Tip: for a crispier crust, fry the chicken a second time before serving
 
 
 
 

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