---------- Recipe via Meal-Master (tm) v8.02
       Title: LEMON CHICKEN (CHIN)
  Categories: Chinese, Poultry, Main dish
       Yield: 6 servings
       2    Whole chicken breasts
            - (1 lb each)
       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
   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
   Comments: WINE: WAN FU