*  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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