| 1 | Combine the vodka, sesame oil and lightly beaten egg white in a bowl. |
| 2 | Add the chicken breasts and set aside. |
| 3 | Combine the sugar, cornstarch, vinegar, lemon rind and lemon juice in a saucepan. |
| 4 | Bring to a boil, stirring. |
| 5 | Add the chicken broth and return to a boil. |
| 6 | Cut the carrot into 2-inch lengths. |
| 7 | Cut the pieces into thin slices. |
| 8 | Cut the scallion into thin slices. |
| 9 | Add the carrot, scallion, green pepper and pineapple chunks to the sauce. |
| 10 | Bring to a boil and set aside. |
| 11 | Heat the oil for deep frying. |
| 12 | Dip the chicken pieces into the water chestnut powder and shake off any excess. |
| 13 | Cook the chicken pieces in the oil for about 10 minutes, or until the coating is crisp and the chicken is cooked through. |
| 14 | Place each piece of chicken on a flat surface. |
| 15 | Using a sharp knife, cut it crosswise into 1-2 inch lengths. |
| 16 | Arrange the pieces on a platter. |
| 17 | Heat the sauce, add the lemon extract, and pour it over the chicken. |
| 18 | Serve immediately |
