Recipe - Deep-Fried Lemon Chicken

1 Green bell pepper
1 Red bell pepper
1 pound Chicken breast,
boneless

BATTER
One half cup Flour
One fourth cup Cornstarch
One fourth teaspoon Salt
One half teaspoon Baking powder,
doubleacting
One half teaspoon Vegetable oil

SAUCE
1 Lemon
3 tablespoon Sugar
One half cup Water
1 teaspoon Cornstarch
2 teaspoon Water
Parsley sprigs

Wash and seed the peppers. Cut each one into strips about 2 x One fourth inches.
Cut the boneless chicken breast into strips about 3 x One half inches.

Prepare the batter by mixing in a bowl the flour, cornstarch, baking
powder, salt, water and oil. Stir until smooth.

Cut half of the lemon into thin semicircular slices. Prepare the lemon
sauce by squeezing the juice from the other half of the lemon and combining
in a cup with the sugar and water. Stir well.

Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a second
cup. This mixture will be used later to thicken the lemon sauce. Dip each
piece of chicken in the batter and let the excess drip back into the bowl.

Deep fry the chicken in small batches. It is best to use an electric deep
fryer, but if this is not available, heat about 1 quart of vegetable oil in
a wok or deep pan until it is very hot. Then add about 5 pieces of chicken
at a time to the oil and cook, covered, for about 5 minutes or until a
golden brown crust forms. Check once a minute to see if the pieces are
sticking together, and if so, separate them. After each batch is finished,
set aside on a paper towel to drain off the excess oil.

Cook the lemon sauce by pouring the lemonsugar mixture into a saucepan and
bring to a boil. Add the cornstarchwater mixture and stir until
thickened.

To please the eye as well as the palate, mix up the chicken and colored
pepper pieces and pile on a plate. Top with sprigs of parsley and place the
lemon slices around the outside of the plate. Put the hot lemon sauce in a
cup so that people can pour it over their chicken just before eating, to
keep it crispy.

Serve with rice. Don't forget to start the rice so that it will be done at
the same time as the chicken.

A nicelooking dish for company. The deepfried chicken pieces can also be
served as party snacks instead of junk food.

NOTES:

* Crispy chunks of chicken in sweet lemon sauce. Yield: Serves 23.

: Difficulty: With an electric deep fryer, easy; without one, moderate.
: Time: 45 minutes.
: Precision: Measure the batter ingredients.

: Andy Tanenbaum
: Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND
: ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini