ENTREE - Pineapple Lemon Chicken

By RHagan

Ingredients

• 1 whole chicken breast (approximately 1 lb.)
• 1/2 tsp garlic salt
• dash white pepper to taste
• 1/4 tsp sesame seed oil
• 1 tbsp dry sherry
• 2 egg whites, lightly beaten
• 1/2 cup cornstarch
• oil for deep-frying
• Pineapple Lemon Sauce
• 2 tbsp fresh lemon juice
• 1 tsp lime juice (optional)
• 2 tsp orange juice
• 2 tbsp pineapple juice
• 2 tbsp wine vinegar
• 4 1/2 tbsp brown sugar
• 3/4 tbsp cornstarch in 4 tbsp water
• 1 tsp toasted sesame seeds
• few drops of yellow food colouring (optional)

Preparation

Step 1

Skin, debone and cut breast in 1/2" x 2 1/2" long strips. Marinate chicken with garlic salt, white pepper, wine, sesame seed oil and egg white for 30 minutes. Dry coat marinated chicken with 1/2 cup cornstarch by dipping each piece in cornstarch. Coat thoroughly. Deep-fry coated chicken over high heat until golden brown, approximately 2 minutes. Drain well and set aside. Combine lemon sauce mixture, bring to a boil and thicken with cornstarch. Set aside. Simmer fried chicken in lemon sauce for 1 - 2 minutes. Garnish with pineapple rings, lemon and orange wedges.