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
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 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.
