Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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