Yield: 4 Servings
|2 \N||Whole chicken breasts|
|⅓ cup||Water chestnut powder|
|⅓ cup||Lemon sauce|
|5 cups||Vegetable oil|
|\N \N||Cornstarch paste|
This is one of the most appealing and unique recipes in Chinese cook- ing that goes by this name.
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.