lemon chicken (04/26/93)

Categories
Poultry
Yield
4 servings
MeasureIngredient
Whole chicken breasts
⅓ cup Water chestnut powder
⅓ cup Lemon sauce
5 cups Vegetable oil
1 tablespoon Water
½ tablespoon 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 ¾" wide by 1½" 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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