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Elana Yanowitz—1st Grade

Sticky Lemon Chicken

Chicken Sauce

2 lbs boneless, skinless, chicken breast 1/4 cup fresh lemon juice
2 eggs beaten 1/4 cup pineapple juice
1/2 cup potato starch 1/4 cup water
Oil for frying 1/4 cup sugar
1/4 cup grated horseradish
1 purple onion
1 red pepper
1 green pepper
1 yellow pepper
1 orange pepper
1 cup pineapple pieces
2 tsp potato starch mixed with 2 tsp water
Pinch each salt and pepper

Directions:
1. Cut the chicken into chunks or strips.
2. Dip each piece into egg, and then into the potato starch.
3. Heat oil in a deep frying pan or pot, and fry chicken until golden brown on the outside and fully cooked
inside. Set aside.
4. Simmer all sauce ingredients except the potato starch in a small saucepan for 15–20 minutes. Strain the
sauce to remove the horseradish pieces. Return it to the fire and mix in the potato starch and water mixture.
Stir continuously for a few minutes while the sauce thickens. Pour sauce over the chicken, or serve it on the
side as a dipping sauce.
5. If you want to serve this with the vegetables, dice and sauté them over a low flame, until just cooked
through. Mix with the chicken and then pour the sauce over.
Warning: For Sephardim: serve over rice