3 Whole skinned/boned chicken
-breasts
1 tb Vodka
1/2 ts Sesame oil
1 Egg white
3/4 c Sugar
1 tb Cornstarch
1/2 c White vinegar
Grated lemon rind
1 Whole juiced lemon
1/4 c Chicken stock
1 Cleaned carrot
1 Trimmed scallion
1/4 c Thin cut green pepper
1/4 c Drained pineapple
3/4 c Water chestnut powder
Peanut oil for frying
1/2 ts Lemon extract
Combine the vodka, sesame oil and lightly beaten egg
white in a bowl. Add the chicken breasts and set
aside. Combine the sugar, cornstarch, vinegar, lemon
rind and lemon juice in a saucepan. Bring to a boil,
stirring. Add the chicken broth and return to a boil.
Cut the carrot into 2-inch lengths. Cut the pieces
into thin slices. Cut the scallion into thin slices.
Add the carrot, scallion, green pepper and pineapple
chunks to the sauce. Bring to a boil and set aside.
Heat the oil for deep frying. Dip the chicken pieces
into the water chestnut powder and shake off any
excess. Cook the chicken pieces in the oil for about
10 minutes, or until the coating is crisp and the
chicken is cooked through.
Place each piece of chicken on a flat surface. Using a
sharp knife, cut it crosswise into 1-2 inch lengths.
Arrange the pieces on a platter. Heat the sauce, add
the lemon extract, and pour it over the chicken. Serve
immediately.
