Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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