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Taiwanese Chicken Breast – Hip Hop Cookbook

Taiwanese Chicken Breast

2 chicken breasts, pounded flat
1 egg
2 tbsp soy sauce
1 tbsp dry sherry
1 tbsp ketchup
1 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp white pepper
flour
olive oil
lemon

Combine the egg, soy sauce, sherry, ketchup, oyster sauce, sesame oil, and white pepper. Mix well.
Add the chicken breasts and chill 4 to 5 hours.
Dredge in flour.
Pan fry the chicken in olive oil for about 2 to 3 minutes on each side.
Sprinkle with lemon juice. Serve.

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