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Sesame Lemon Chicken

6 boneless chicken breasts skinned, cut into eighths

1 garlic clove
1/2 inch piece fresh ginger, peeled and halved
1/4 c sherry
2 T lemon juice
2 teaspoons cornstarch
1 teaspoon sesame oil, dark
1 teaspoon vegetable oil

1/3 cup lemon juice
1/4 cup sherry, dry
1/4 cup honey
1/4 cup chicken stock
2 T soy sauce, light
2 T soy sauce, dark
1 1/2 teaspoons salt
black pepper

1 egg white
1/2 cup flour
1/2 cup cornstarch
1/4 cup sesame seeds
1/4 cup peanut oil
1/4 cup sesame seed oil

2 T peanut oil
2 T sesame oil
2 lemons, scored, ends cut flat, and sliced thin

Partially freeze chicken and slice against the grain. Transfer to
a deep, medium bowl.

For the marinade, mince garlic and ginger in food processor. Add
sherry, lemon juice, cornstarch, sesame oil and vegetable oil and
process 2 seconds. Pour over chicken, turning to coat. Cover and
marinate 30 minutes at room temperature or up to 4 hours in
refrigerator, stirring occasionally.

For the sauce, mix together lemon juice, sherry, honey, stock, soy
sauces, salt and pepper in a food processor until well-blended.
Set aside.

Dip chicken pieces in egg white and then dredge in flour, cornstarch,
sesame seed mixture. Fry in sesame seed and peanut oil until golden
and tender. Don't crowd the fry pan. Remove pieces as done and
keep warm.

Remove all but 1 Tbs of oil from the pan. Return chicken to the
pan, add sauce, stir-fry until heated through and sauce begins to
caramelize. Mix in half of the lemon slices. Taste and adjust
seasoning with salt and pepper. Arrange on warmed serving platter.
Garnish with remaining lemon slices 1/4 c of sesame seeds and serve
with rice.


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