Preparation:
Cut chicken breasts into very thin 2" by 1-1/2" slices. Combine marinade ingredients in a medium bowl. Add chicken; mix well. Let stand 15 minutes.
Combine ingredients for lemon sauce in a small bowl; mix well and set aside. Mix flour and cornstarch in a medium bowl.
Dip chicken in flour mixture to coat. Heat 8 cups oil in a wok over medium-high heat to 350F F (175F C). Reduce heat to low.
Carefully lower flour-coated chicken into hot oil with a slotted metal spoon. Deep fry 30 seconds to a minute, until chicken is light golden. Remove chicken with a slotted spoon, draining well over wok. Arrange on a platter.
Remove oil from wok except 1 teaspoon. Heat oil remaining in wok over medium heat. Stir Lemon Sauce into hot oil. Bring to a boil. When sauce thickens slightly, add 1 tablespoon vegetable oil to make sauce glossy.
Stir sauce and pour over chicken. Garnish with lemon slices and serve immediately.
Makes 4 servings. |
