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Chicken David

  • 6servings
  • 2minutes

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Source: www.tastebook.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 whole chicken breasts, boned and skinned

  2. 2 tablespoons light soy sauce

  3. 1/4 teaspoon sesame oil

  4. 1 teaspoon salt

  5. 1 tablespoon dry sherry

  6. 1 1/2 cup sifted flour

  7. 1 1/2 cup ice cold water

  8. 1 tablespoon baking powder

  9. vegetable oil

  10. 2 tablespoons cornstarch paste (2 parts cornstarch to 1 part water)

  11. 3/4 cup sugar

  12. 1/2 cup white vinegar

  13. 1 cup chicken broth

  14. juice of 1 lemon

  15. 1/3 head of lettuce , shredded

  16. 1/2 cup drained pineapple chunks

  17. 2 tablespoon raw carrot , julienned

  18. 1 tablespoon green pepper , julienned

  19. 2 tablespoon lemon zest

  20. 1 tablespoon green onion , julienned

Instructions Jump to Ingredients ↑

  1. Put the first 5 ingredients in a shallow bowl; marinate for 30 minutes.

  2. Drain the chicken. Pat chicken to dry. Discard marinade.

  3. Mix the flour, water and baking powder until lumps disappear.

  4. Heat the vegetable oil in a wok. Dip the chicken breasts in the batter. Slide into the oil in pan. Repeat until all breasts are fried. Keep chicken warm in a low oven.

  5. Combine sugar, vinegar, broth, lemon juice and cornstarch paste in a saucepan, stirring until it thickens.

  6. Remove chicken from oven. Cut chicken in crosswise slices and arrange over shredded lettuce. Toss the julienned vegetables and the pineapple chunks. Arrange over the chicken slices. Mix the sauce and pour over the whole dish.

  7. Serve with rice. You girls used to love when I made this dish.

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