-
1
PREPERATION: Pound each chicken breast half to flatten.
-
2
Place chicken in a bowl and add salt, pepper, and sherry; stir to coat.
-
3
Set aside for 30 minutes.
-
4
TO MAKE LEMON SAUCE: whirl pineapple slices in a blender until smooth.
-
5
Then combine with remaining sauce ingredients in a small saucepan; set aside.
-
6
In a shallow bowl, combine bread crumbs ans sesame seeds.
-
7
Dip chicken into egg, then roll in bread crumbs, shaking off excess.
-
8
Set aside for 5 minutes.
-
9
COOKING: Set wok in a ring stand and add oil to a depth of 2 inches.
-
10
Place over medium-high heat until oil reaches 350 to 360 degrees F.
-
11
Add chicken, 2 pieces at a time, and deep fry for 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally.
-
12
Lift out and drain on paper towels.
-
13
Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken.
-
14
Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly.
-
15
Cut chicken into strips and arrange on a serving platter.
-
16
Pour sauce over chicken and garnish edge of platter with additional pineapple slices.
-
17
Serve hot.
-
18
TIP: For a crispier crust, fry the chicken a second time before serving.
