Pineapple-Lemon Chicken
Submitted by chef duquee
Chinese-style pineapple lemon chicken with a crispy sesame breading and a glossy pineapple-lemon sauce brightened by fresh ginger. A better-than-takeout deep-fried chicken recipe finished with a blended fruit sauce.
YIELD
4 servingsPREP
30 minCOOK
15 minREADY
45 minThis takeout classic beats the neighborhood Chinese restaurant at their own game with one genius move: pureed canned pineapple builds the body of the sauce instead of relying on just sugar and cornstarch. The fruit brings natural sweetness and body, and it lets the fresh lemon juice shine instead of fighting for air between spoonfuls of syrup.
Sesame seeds in the breading are the other smart twist, toasting nutty while the chicken fries and adding texture you do not get from plain bread crumbs. A quick sherry-and-salt marinade before breading seasons the meat from the inside, the way Chinese restaurants do with velveting.
The crispier-crust tip from the original recipe is worth taking to heart: frying the breaded pieces twice (once to cook through, once to re-crisp) is the professional restaurant technique for that shattering golden shell that holds up under sauce.
Fresh ginger and lemon zest added to the sauce at the end keep the flavor bright and aromatic rather than flat and cloying.
Chef Tips
- Pound the chicken breasts to an even thickness so every piece cooks at the same rate and stays juicy
- Watch oil temperature carefully; 350°F to 360°F (175°C to 180°C) is the sweet spot for a golden crust without greasy chicken
- Drain each batch on a wire rack over paper towels; stacking on a plate steams the bottom and ruins the crunch
- Sauce the chicken at the table, not in the kitchen, to keep the crust crisp; pouring sauce over sliced strips gets everyone excited
Variations
- Use orange juice and orange zest in place of lemon for classic Chinese orange chicken
- Add thinly sliced red bell peppers and snow peas to the sauce for a one-plate meal
- Serve over jasmine rice with steamed broccoli for a full takeout spread at home
Ingredients
Directions
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 to 360 degrees F.
Add chicken, 2 pieces at a time, and deep fry for 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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