PINEAPPLE LEMON CHICKEN
3 pounds boneless, skinless chicken breasts
1 tablespoon cooking sherry
1 tablespoon Bragg’s liquid aminos
2 LARGE eggs
scant 1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups neutral oil
- Whisk together the sherry and liquid aminos in a large bowl.
- Add chicken and toss to coat. Let stand 15-30 minutes.
- In a small bowl beat eggs with the cornstarch and baking powder until it is a smooth batter.
- In a large skillet or wok heat oil to 350°.
- Dip chicken in batter.
- Fry until golden.
- Discard oil.
1/3 cup sugar
1 tablespoon cornstarch
3/4-1 cup homemade chicken broth
Juice of 1 LARGE lemon
1 SMALL can crushed pineapple , drained, but reserved
1 LARGE lemon, sliced
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
- Combine reserved pineapple juice and enough broth to make 1 cup.
- Whisk together the sugar, cornstarch, broth mixture, lemon juice and seasoning.
- Heat oil in the same skillet or wok.
- Add lemon slices for 30 seconds.
- Slowly add cornstarch broth, cooking and stirring constantly until sauce becomes clear.
- Pour over chicken and serve immediately.