Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 WHOLE CHICKEN BREASTS (2 LB) 1/2 c CANNED CHICKEN BROTH
OIL 1/4 c HONEY
1 EGG 3 tb LEMON JUICE
3 tb CORNSTARCH PLUS 2 tb LIGHT CORN SYRUP
2 ts CORNSTARCH 2 tb VINEGAR
1 3/4 ts SALT 1 tb CATSUP
1 ts SOY SAUCE 1 CLOVE GARLIC, MINCED
WHITE PEPPER 1/2 PEEL OF A LEMON
1/4 c FLOUR 1/2 LEMON, THINLY SLICED
1/4 ts BAKING SODA

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. 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 to-
gether 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 boil- ing. 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. Temperature(s): HOT
Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments:
MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

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