*  Exported from  MasterCook II  *

                              Lemon Chicken

Recipe By     : Chinese Cooking Class Cook Book
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      whole         chicken breasts
     1/2  cup           cornstarch
     1/2  teaspoon      salt
     1/2  teaspoon      pepper
     1/4  cup           water
   4                    egg yolks -- slightly beaten
   3      cups          vegetable oil
   4                    green onions -- sliced

                        Lemon Sauce
   1 1/2  cups          water
     1/2  cup           lemon juice
   3 1/2  tablespoons   light brown sugar -- packed
   3      tablespoons   cornstarch
   3      tablespoons   honey
   2      teaspoons     instant chicken bouillion granules
   1      teaspoon      fresh pared and grated ginger root

For Chicken

1. Remove skin from chicken and discard. Cut brasts in half. Remove and
discard bones. Pound chicken breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl. Gradually blend in
water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil reaches 375 F. Dip
chicken breasts one at a time into cornstarch egg yolk mixture. Fry breasts
two or three at a time in hot oil until golden, about 5 minutes. Drain
breasts on absorbent paper. Keep warm while cooking remaining chicken.

4. Cut each brast into three or four pieces and arrange on serving plate.
Sprinkle with onions.

For Sauce

5. Combine all ingredients in medium sauce pan. Stir until blended. Cook
over medium heat, stirring constantly, until sauce boils and thickens,
about 5 minutes. Pour over chicken

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