Title: Pineapple Lemon Chicken
Categories: Poultry Chinese
Yield: 4 Servings

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.

From: Martin Yan The Chinese Chef. Copy Right 1985. ISBN 0-385-23412-0

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