Ingredients Jump to Instructions ↓

  1. 2 Whole chicken breasts,

  2. 2 tb Rice vinegar

  3. 1 tb Butter

  4. 2 ts Vegetable oil

  5. 1 1/4ts Cornstarch

  6. 1 ts Grated lemon peel

  7. 1 ts Minced fresh ginger

  8. 1 c Bread crumbs

  9. 1/4c Sesame seeds

  10. 3 tb Packed brown sugar

  11. 1/4c Water spllit, skinned and boned

  12. 1/4ts Salt Dash of black pepper

  13. 1 tb Dry sherry -- LEMON SAUCE --

  14. 2 sl Canned pineapple, cut into Quarters

  15. 1/4c Fresh lemon juice

  16. 1 Egg, lightly beaten

Instructions Jump to Ingredients ↑

  1. + Directions : Preparation: 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. 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 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.


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