by trishthedish
Photo by trishthedish
trishthedish's Notes:
Expand4 chicken breasts Ask a question about this ingredient
2 1/2 cups water Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 teaspoon pepper Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
1 egg, beaten Ask a question about this ingredient
1 8 1/2oz. can pineapple slices Ask a question about this ingredient
1 tablespoon soy sauce Ask a question about this ingredient
1 green pepper, cut into rings Ask a question about this ingredient
3 tablespoons fresh lemon juice Ask a question about this ingredient
3 tablespoons dark brown sugar Ask a question about this ingredient
2 tablespoons cornstarch Ask a question about this ingredient
1/4 cup pineapple syrup Ask a question about this ingredient
Broil breasts in the 2 1/2C water for 45 minutes. Cover and simmer until tender, add seasonings. When cool, remove skin and bones from breast meat. Set aside breasts. Put bones back in broth and bring to boil to reduce to 1 cup of broth.
Ask a question about this stepBeat egg, blend in flour and a little broth to create a thin batter. Place chicken breasts in batter to coat and fry in oil until golden brown.
Ask a question about this stepIn separate saucepan, cut pineapple slices in pieces, add 1 cup broth, soy sauce, pepper, lemon juice, and brown sugar and bring to a boil. In a small bowl, dissolve the cornstarch in syrup, then add to sauce. Stir until thick and pour over chicken. Serve on sticky white rice.
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Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
Welcome to food52! Love the photo and the recipe - keep 'em coming...