Marinade: Slice each chicken breast into three or four lengthwise pieces. Place chicken in a shallow glass dish. Mix together vegetable oil, eggs, cornstarch, salt, soy sauce and white pepper and pour over chicken. Toss chicken gently to coat on both sides, cover and refrigerate for 30 minutes. Remove chicken from the marinade, reserve marinade for the batter.
Batter
1 1/4 Cup flour
1 1/4 Cup water
2/3 Cup cornstarch
2/3 Cup vegetable oil
1 1/4 teaspoon baking soda
1 1/4 teaspoon teaspoon salt
Reserved Marinade (see above)
Heat vegetable oil (approximately 2 tablespoons in a wok to 350° or use a deep fryer and follow directions for fryer.
Mix reserved marinade, the flour, water, cornstarch, vegetable oil, baking soda and salt. Dip chicken pieces one at a time into batter. Fry 2 to 3 pieces at a time until light brown, 3 minutes. Drain on a paper towel. Increase oil temperature to 375°. Fry all chicken a second time in approximately two batches until golden brown, turning chicken pieces to thoroughly brown. Drain on paper towel.
Sauce
2 cups chicken broth
1 cup honey
3/4 cup fresh lemon juice
1/2 cup light corn syrup
1/2 cup vinegar
1/4 cup vegetable oil
1/4 cup ketchup
3 cloves garlic
2 teaspoon salt
1/2 teaspoon white pepper
1 peel of 1 lemon
1/4 cup cornstarch
1/4 cup cold water
1 lemon, thinly sliced
In a heavy sauce pan; heat chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper and the lemon peel to boiling. Mix cornstarch and cold water and stir into the sauce. Cook and stir until thickened, remove lemon peel.
Place chicken on a warm platter and lightly pour some sauce over the chicken and garnish with lemon slices. Serve the remainder of the sauce in a bowl so individuals may add more sauce if they choose.
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Marinade: Slice each chicken breast into three or four lengthwise pieces. Place chicken in a shallow glass dish. Mix together vegetable oil, eggs, cornstarch, salt, soy sauce and white pepper and pour over chicken. Toss chicken gently to coat on both sides, cover and refrigerate for 30 minutes. Remove chicken from the marinade, reserve marinade for the batter.
Batter
Heat vegetable oil (approximately 2 tablespoons in a wok to 350° or use a deep fryer and follow directions for fryer.
Mix reserved marinade, the flour, water, cornstarch, vegetable oil, baking soda and salt. Dip chicken pieces one at a time into batter. Fry 2 to 3 pieces at a time until light brown, 3 minutes. Drain on a paper towel. Increase oil temperature to 375°. Fry all chicken a second time in approximately two batches until golden brown, turning chicken pieces to thoroughly brown. Drain on paper towel.
Sauce
In a heavy sauce pan; heat chicken broth, honey, lemon juice, corn syrup, vinegar, vegetable oil, ketchup, garlic, salt, white pepper and the lemon peel to boiling. Mix cornstarch and cold water and stir into the sauce. Cook and stir until thickened, remove lemon peel.
Place chicken on a warm platter and lightly pour some sauce over the chicken and garnish with lemon slices. Serve the remainder of the sauce in a bowl so individuals may add more sauce if they choose.
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