Ingredients
4 CHICKEN BREAST NO SKINS NO BONE
1/4 TSP SALT DASH PEPPER
1 TBS DRY SHERRY
LEMON SAUCE
2 SLICES CANNED PINEAPPLE CUT TO QUARTERS
3 TBS PACKED BROWN SUGAR
2 TBS RICE VINEGAR
1 TBS BUTTER
2 TSP VEGETABLE OIL
2 TSP CORNSTARCH add last so it doesn’t get to thick
1 TSP EACH GRATEDED LEMON PEEL
AND MINCED FRESH GINGER
1 CUP PANKO ( BREAD CRUMBS )FOUND IN CHINESE SECTION
1/4 CUP SEASAME SEEDS
1 EGGS LIGHTLY BEATEN
VEGETABLE OIL
PINEAPPLE SLICES FOR GARNISH
Preparation
POUND EACH CHICKEN BREAST HALF TO FLATTEN. PLACE CHICKEN IN BOWL AND ADD SALT,PEPPER AND SHERRY; STIR TO COAT.SET ASIDE FOR 30 MINUTES.
TO MAKE LEMON SAUCE WHIRL PINEAPPLES SLICES IN BLENDER UNTIL SMOOTH .THEN COMBINE WITH REMAINING SAUCE INGREDIENTS IN A SMALL SAUCEPAN;SET ASIDE.
IN A SHALLOW BOWL COMBINE PANKO AND SESAME SEEDS. DIP CHICKEN INTO EGG THEN ROLL IN PANKO SESAME SEED MIXTURE, SHAKING OFF EXCESS. SET ASIDE FOR 5 MINUTES.
COOKING IN FRYING PAN ADD OIL ABOUT 2 INCHES. PLACE OVER MED-HIGH HEAT UNTIL OIL REACHES 350 TO 360 F. ADD CHICKEN, 2 PIECES @, AND DEEP FRY FOR 3 TO 4 MIN OR UNTIL GOLDEN BROWN AND MEAT IS NO LONGER PINK WHEN SLASHED, TURN OCCASIONALLY. LIFT OUT AND DRAIN ON PAPER TOWELS. PLACE ON A HEAT PROOF DISH AND KEEP WARM IN A 200 F OVEN WHILE DEEP FRYING REMAINING CHICKEN.
MEAN WHILE,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 PINEAPPLE SLICES. SERVE HOT.
TIPS: FOR CRISPIER CRUST,FRY AGAIN.
