Recipe - Lemon Chicken (Ning Mung Ja Gai Yuk)

One fourth cup Corn starch
One fourth cup Flour
1 Egg
One fourth cup Water
One fourth cup Sugar
One fourth cup Lemon juice
One fourth cup Water
2 dr Yellow food coloring
(optional)
1 tablespoon Corn starch
2 tablespoon Water
1 pound Chicken breast; cut or sliced up
lenghtwise
Peanut oil for deep frying
2 cup Lettuce; shredded
1 Lemon; thinly cut or sliced up

1. Mix corn starch, flour and egg. Add enough water to make smooth batter

2. Bring sugar, lemon juice, water and food coloring to a boil.

3. Mix cornstarch with water and add gradually to boiling mixture until
sauce thickens. Cover and reduce heat to warm.

4. Heat oil to 375F. Dip chicken in coating and drop into oil. Brown in oil
for 34 minutes. If pot is small, fry in two batches so that temperature of
oil does not drop too much on addition of meat, and allow oil to reheat
between batches.

5. When second batch is almost done, put first batch back in to reheat.

6. Remove meat from oil, drain on paper towels.

7. Serve on bed of shredded lettuce with sauce over or on side. Garnish
with cut or sliced up lemon.

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 226 by RecipeLu
recipelu@geocities.com on Nov 09, 1997