“This recipe is from Craig Claibourne's New York Times Cookbook, and I think it's one of the best recipes I've ever tried. It looks beautiful, I love the flavors, and in my opinion, well worth the work. Don't leave out or substitute for the whole bottle of lemon extract added at the very last second; it's what makes the dish. If you cannot find water chestnut flour or powder, you can substitute cornstarch. However, the texture will not be as crispy or nutty.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the chicken breasts in a shallow dish.
  2. Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
  3. Preheat the oven to 200.
  4. Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
  5. Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
  6. Arrange the shredded lettuce attractively on a platter.
  7. To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
  8. Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
  9. Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
  10. Carefully and neatly slice the chicken crosswise into 1" slices, then using a large spatula, place attractively on top of the lettuce.
  11. Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.

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