Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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