Pineapple-Lemon Chicken Recipe - Cooking Index
2 | Chicken brests - split, skinned, | |
And boned | ||
1/4 teaspoon | 1.3ml | Salt |
1 | Freshly-ground black peper | |
1 tablespoon | 15ml | Dry sherry |
Lemon Sauce | ||
2 | Canned pineapple - cut into quarters | |
1/4 cup | 59ml | Fresh lemon juice |
1/4 cup | 59ml | Water |
3 tablespoons | 45ml | Brown sugar - (packed) |
2 tablespoons | 30ml | Rice vinegar |
1 tablespoon | 15ml | Butter |
2 teaspoons | 10ml | Vegetable oil |
1 1/4 teaspoons | 6.3ml | Cornstarch |
1 teaspoon | 5ml | Grated lemon peel |
1 teaspoon | 5ml | Minced fresh ginger |
1 cup | 146g / 5.1oz | Bread crumbs |
1/4 cup | 27g / 1oz | Sesame seeds |
1 | Egg - lightly beaten |
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 and sesame seeds. Dip chicken into egg, then roll in bread crumbs, shaking off excess. Set aside for 5 minutes.
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. 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 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.
This recipe yields 4 servings.
Tip: For a crispier crust, fry the chicken a second time before serving.
Source:
Chef2Chef at http://recipe-cookie.com/46/246099.shtml
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