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chicken salt sherry Lemon Sauce pineapple sugar rice vinegar butter vegetable oil does fresh ginger bread crumbs seasame seeds eggs vegetable oil pineapple
Viewed: 42 - Published at: 8 years agoIngredients
- 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
Method
- 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.
