Lemon chicken (chin)

Yield: 6 Servings

Ingredients:

2 Whole chicken breasts - (1 lb each) Oil
1 Egg
3 tb Cornstarch; plus
2 ts Cornstarch
1 3/4 ts Salt
1 ts Soy sauce White pepper
1/4 c Flour
1/4 ts Baking soda
1/2 c Canned chicken broth
1/4 c Honey
3 tb Lemon juice
2 tb Light corn syrup
2 tb Vinegar
1 tb Catsup
1 Garlic clove; minced
1/2 Peel of a lemon
1/2 Lemon; thinly sliced

Instructions:

Remove bones & skin from chicken breasts & dis- card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil the egg 2 tsp. cornstarch 1 tsp. of the salt the soy sauce and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2 in. & heat to 350 F. Mix the reserved marinade flour 1/4 cup water 2 tbs. of the cornstarch 2 tbs. oil the baking soda & 1/4 tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok & fry together approx. 2 mins until golden brown turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a heated platter & keep warm. To make sauce heat the chicken broth honey lemon juice corn syrup vinegar 1 tbs. oil catsup garlic the remaining 1/2 tsp. salt dash of white pepper & the lemon peel to boiling. Mix the remaining 1 tbs. cornstarch with 1 tbs. cold water & stir into sauce. Cook & stir until thickened approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnish with the lemon slices. Serve at once. Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments: MINNEAPOLIS MINNETONICA Comments: WINE: WAN FU