2 Whole chicken brests, split, Skinned and boned 1/4 ts Salt Dash of black peper 1 tb Dry sherry
LEMON SAUCE:
2 sl Canned pineapple, cut into Quarters 1/4 c Fresh lemon juice 1/4 c Water 3 tb Packed brown sugar 2 tb Rice vinegar 1 tb Butter 2 ts Vegetable oil 1 1/4 ts Cornstarch 1 ts Grated lemon peel 1 ts Minced fresh ginger 1 c Bread crumbs 1/4 c Sesame seeds 1 Egg, lightly beaten PREPERATION: 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 ans 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 fdor 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.