|All purpose flour||2 Cup (32 tbs)|
|Curry powder||3 Tablespoon|
|Egg whites||3 , lightly beaten|
|Whole chicken breasts||3 , rinsed, skinned, boned and cut into half|
|Soy sauce||3⁄4 Cup (12 tbs)|
|Mirin/3/4 cup white wine with 3 tablespoons sugar added||3⁄4 Cup (12 tbs) (Japanese Cooking Wine)|
|Lemons||1 1⁄2 , juiced|
|Light sesame oil||1 1⁄2 Teaspoon|
|Chinese five spice powder||1 1⁄2 Teaspoon|
|Peanut oil/Vegetable oil||3 Tablespoon|
Preheat oven to 350°.
In pie plate, combine flour and curry powder.
Dip each chicken breast in beaten egg white, allow the excess to drip off, then dredge both sides in flour-curry mixture; tap gently to shake off excess and set aside.
Combine half the soy sauce with wine, lemon juice, sesame oil, and Chinese five-spice powder.
Heat peanut or vegetable oil in pan over medium-high heat about 45 seconds.
Saute chicken in oil until golden brown, about 3 minutes to a side, then place in baking dish.
Pour remaining soy sauce into pan (it will smoke a bit) and let it thicken (about 10 seconds), turn off heat and add sauce mixture.
Stir well, then pour over chicken and bake 12 minutes.
Serve with white or brown rice.