---------- 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)
           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
 
  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
 
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