Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Whole chicken brests, split, Dash of black peper
Skinned and boned 1 tb Dry sherry
1/4 ts Salt

------------------------LEMON SAUCE-----------------------------
2 sl Canned pineapple, cut into 2 ts Vegetable oil
Quarters 1 1/4 ts Cornstarch
1/4 c Fresh lemon juice 1 ts Grated lemon peel
1/4 c Water 1 ts Minced fresh ginger
3 tb Packed brown sugar 1 c Bread crumbs
2 tb Rice vinegar 1/4 c Sesame seeds
1 tb Butter 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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