---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON CHICKEN #3
  Categories: Chinese, Chicken
       Yield: 4 servings
  
       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
            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.
  
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