Recipe - Crispy Chicken With Lemon Sauce

1 (3 1/2lb) chicken
Chicken stock or water
Oil
3 Lemons; juiced. Reserving:
1 Squeezed lemon half
One half cup Sugar
One half cup Water
1 tablespoon Soy sauce
2 tablespoon Cornstarch
Lemon peel triangles (opt.)

Cook chicken in simmering chicken stock to almost cover until nearly
tender, about 20 minutes. Remove and suspend over bowl to dry at room
temperature at least 4 hours, or until chicken is thoroughly cooled. Heat
enough oil to 350F in wok to deepfry whole chicken. Add chicken and fry 20
minutes, turning until golden on all sides. Meanwhile, combine lemon juice
with squeezed lemon half, sugar and water in saucepan. Bring to boil and
simmer 2 to 3 minutes until sugar is dissolved. Add 2 teaspoons oil and soy
sauce. Remove from heat and set aside. Split chicken in halves down back
and cut into serving pieces. Reassemble on serving platter and garnish with
triangles of lemon peel which have been cut with serrated knife, if
desired. Bring reserved lemon sauce to boil again. Mix cornstarch with
small amount of cold water to make paste and stir into lemon sauce. Cook,
stirring, until thickened slightly. Spoon over chicken pieces.

Created by: The Mandarin, Beverly Hills

(C) 1992 The Los Angeles Times