Name: Lemon Chicken #3
Ingredients: 2 Whole chicken breasts (2 lb); 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 Clove garlic; minced; 1/2 Peel of a lemon; 1/2 Lemon; thinly sliced

Biblical writers in both the OT and NT have, on the whole, fewer problems about the tension between God’s sovereignty and man’s responsibility than do many moderns. This is not because they fail to distinguish purpose and consequence, as many affirm, but because they do not see divine sovereignty and human responsibility as antitheses. In short they are compatibilists and therefore juxtapose the two themes with little self-conscious awareness of the problem (cf. Gen. 50:19-20; Jud. 14:4; Isa. 10:5-7; Hag. 1:12-14; Jn. 11:49-52).

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Chinese	Poultry	6	Servings

INGREDIENTS

2		Whole chicken breasts (2 lb)
		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		Clove garlic; minced
1/2		Peel of a lemon
1/2		Lemon; thinly sliced

INSTRUCTIONS

Remove bones & skin from chicken breasts & discard. 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. 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 w/ 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.
LEEANN CHIN
MINNEAPOLIS, MINNETONICA
WINE: WAN FU
From the <Micro Cookbook Collection of Chinese Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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