Title: Lemon Chicken (04/26/93)
Categories: Poultry
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 |
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. Serves 4