| 1 | This is one of the most appealing and unique recipes in chinese cook- ing that goes by this name. |
| 2 | Preparation: pull chicken skin from breasts, then carefully pull meat from breast bone, keeping meat intact. |
| 3 | Thin inner filet will come off separately. |
| 4 | Cut meat across the grain into strips about ? wide by 1 ? long. |
| 5 | Put water chestnut powder in bowl large enough to hold chicken, & deep enough to keep powder from flying around. |
| 6 | Add chicken pieces a few at a time, tossing gently to thoroughly coat each piece; they should be entirely white. |
| 7 | Leave them in bowl while you prepare sauce. |
| 8 | Sauce: in small saucepan, mix prepared lemon sauce (we suggest mee chun brand from hong kong), water & sugar. |
| 9 | Bring to boil; reduce heat & simmer for 2 minutes. |
| 10 | Just before serving, thicken with cornstarch paste to consistency of a fudge sauce. |
| 11 | Deep-frying: in deep-fryer or wok, slowly heat oil to deep-frying temperature. |
| 12 | (don"t let oil smoke). |
| 13 | Test with piece of chicken: it should reach a medium brown in about 35 seconds. |
| 14 | Fry chicken in batches of 5-6 pieces at a time; drain. |
| 15 | Place on serving plate, keeping warm until ready to serve. |
| 16 | Pour lemon sauce over chicken at last minute |
