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SESAME CHICKEN

Category:    Chicken
Yield: 4 servings
 
    1/4 c  Chicken stock                       1 ts Ground white pepper
      6 tb Fresh lemon juice                   4    Skinless, boneless chicken
      3 tb Sugar                                    -breast halves
      2 ts Grated lemon zest                   6 tb Peanut oil
      2 ts Plum sauce                          1 ts Minced fresh ginger
    3/4 c  All purpose flour                   1 ts Minced garlic
      2    Eggs, beaten                        1 tb Cornstarch mixed with 1-1/2
    1/2 c  White sesame seeds                       -tbps water
      2 ts Salt                           
 
  Chicken breasts are lightly breaded and then pan fried to reduce the
  calories in classic lemon chicken. While it may be tempting to reduce the
  sugar in the sauce, remember that sugar accentuates the tartness of lemon.
  
  SAUCE
  
  sliced scallion greens for garnish
  
  combine the sauce ingredients in a bowl and reserve.  To prepare the
  breading, place 1/4 cup of the flour in a large shallow bowl or plate. In
  another bowl, beat the eggs, and in a third, combine the remaining 1/2 cup
  of flour with sesame seeds and salt and pepper. Arrange these next to each
  other on a counter. Wash the chicken breasts and trim any excess fat. Pound
  with a mallet or rolling pin to 1/4 inch thickness. Then dip, one at a
  time, first in the flour. Pat off any excess and dip in the egg. Lift the
  meat, allowing excess egg to drain back into bowl,and then dip and coat
  with the flour and sesame seed batter. Reserve on a platter. Heat 4 tbsp of
  the peanut oil in a 10 inch skillet over medium high heat. Fry the chicken
  breasts, two at a time, until golden,3-4 minutes per side. (Reduce the heat
  to medium if the chicken is browning to quickly) Reserve on a platter.
  While the last batch is finishing, heat the remaining 2 tbsp of oil in a
  small skillet over medium heat. Saute the ginger and garlic until their
  aroma is released and then pour in the sauce. When it comes to a boil,
  reduce to lowest heat.  Drizzle in the cornstarch mixture while stirring
  constantly, and remover from heat as soon as the sauce thickens. To serve,
  slice each chicken breast into 1/2 inch strips along the width and place on
  dinner plates.  Spoon on the sauce and garnish with scallions. Serves 4.

 

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