Lemon chicken #3

Yield: 4 Servings

Ingredients:

2 Whole chicken breasts
1/3 c Water chestnut powder
1/3 c Lemon sauce
5 c Vegetable oil
1 tb Water
1/2 tb Sugar

Instructions:

Cornstarch paste This is one of the most appealing and unique recipes in Chinese cook- ing that goes by this name. Preparation: Pull chicken skin from breasts then carefully pull meat from breast bone keeping meat intact. Thin inner filet will come off separately. Cut meat across the grain into strips about 3/4" wide by 1 1/2" long. Put water chestnut powder in bowl large enough to hold chicken & deep enough to keep powder from flying around. Add chicken pieces a few at a time tossing gently to thoroughly coat each piece; they should be entirely white. Leave them in bowl while you prepare sauce. Sauce: In small saucepan mix prepared lemon sauce (we suggest Mee Chun brand from Hong Kong) water & sugar. Bring to boil; reduce heat & simmer for 2 minutes. Just before serving thicken with cornstarch paste to consistency of a fudge sauce. Deep-frying: In deep-fryer or wok slowly heat oil to deep-frying temperature. (Don't let oil smoke.) Test with piece of chicken: it should reach a medium brown in about 35 seconds. Fry chicken in batches of 5-6 pieces at a time; drain. Place on serving plate keeping warm until ready to serve. Pour lemon sauce over chicken at last minute.