INGREDIENTS

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.

A Message from our Provider:

“Read the Bible — It will scare the hell out of you.”