LEMON CHICKEN

Ingredients

• 2 whole chicken 
• 1 tbsp. vegetable oil 
• 1 egg 
• 2 tsp. cornstarch 
• 1 tsp. salt 
• 1 tsp. soy sauce (light or dark) 
• 1/4 tsp. white pepper 
• Vegetable oil 
• 1/4 c. all-purpose flour 
• 1/4 c. water 
• 2 tbsp. cornstarch 
• 2 tbsp. vegetable oil 
• 1/4 tsp. baking soda 
• 1/4 tsp. salt 
• 1/2 c. chicken broth 
• 1/4 c. honey 
• 3 tbsp. lemon juice 
• 2 tbsp. light corn syrup 
• 2 tbsp. vinegar 
• 1 tbsp. vegetable oil 
• 1 tbsp. catsup 
• 1 clove garlic, finely chopped 
• 1/2 tsp. salt 
• Dash of white pepper 
• Peel of 1/2 lemon 
• 1 tbsp. cornstarch 
• 1 tbsp. cold water 
• 1/2 lemon, thinly sliced 

Instructions

Remove bones and skin from chicken; cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 tablespoon vegetableoil, the egg, 2 teaspoons cornstarch, 1 teaspoon salt, the soy sauce, and 1/4 teaspoonwhite pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. Heat vegetable oil (1 1/2 inches) in wok to 350 degrees. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces one at a time into batter. 

Fry 2 pieces at a time until light brown, 3 minutes.  Drain on paper towel. Increase oil temperature to 375 degrees. Fry chicken all at one time until golden brown, turning once, about 2 minutes. Drain on paper towel.

Cut each piece crosswise into 5 or 6 pieces; place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, catsup, garlic, 1/2 teaspoon salt, dash of white pepper and the lemon peel to boiling. 

Mix 1tblsp cornstarch and 1 tblsp water; stir into sauce.  Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken. Makes 8 servings.