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