Serves: 6
Total Calories: 194

2 whole chicken breasts (about 2 pounds)
1 egg
2 teaspoons cornstarch
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon finely chopped ginger root
1 tablespoon cornstarch
water
vegetable oil
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chicken broth
1/4 cup sugar
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons vinegar
1 tablespoon vegetable oil
1 teaspoon dark soy sauce
1 teaspoon finely chopped garlic
1/2 lemon thinly sliced

Remove bones and skin from chicken breasts cut each chicken breast lengthwise into fourths. Place chicken in a shallow dish. Mix egg, 2 teaspoons cornstarch, 1 teaspoon salt, the white pepper and gingerroot. Pour egg mixture over chicken, turning chicken to coat all sides. Cover and refrigerate 30 minutes. Remove chicken from marinade reserve marinade. Mix 1 tablespoon cornstarch and 1 tablespoon water.

Heat vegetable oil (1 1/2 inches) in wok to 350°. Mix reserved marinade, the flour, 1/4 cup water, 2 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/4 teaspoon salt. Dip chicken pieces, one at a time, into batter to coat all sides. Fry 2 pieces at a time 3 minutes or until light brown drain on paper towels.

Increase oil temperature to 375°. Fry all the chicken 2 minutes or until golden brown, turning once, drain on paper towels. Cut each piece crosswise into 1/2-inch pieces, using a very sharp knife place in a single layer on heated platter.

Heat broth, sugar, lemon juice, corn syrup, vinegar, 1 tablespoon vegetable oil, the soy sauce and garlic to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Simmer uncovered 30 seconds. Pour sauce over chicken garnish with lemon slices and, if desired, maraschino cherries or cilantro.

6 servings

**There are a number of different Lemon Chicken recipes in the Chinese repertoire. This popular version develops an intense lemony flavor without lengthy marinating. After frying, you can refrigerate the chicken for 24 hours if you choose. Make the sauce ahead, too, if it's more convenient. Just before serving, heat oil to 375° and fry chicken, turning once or twice, for about 2 minutes. Reheat sauce to boiling and serve over chicken.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 194
Calories from Fat: 51

More Recipes from the Betty Crocker's New Chinese Cookbook Cookbook:
Bird of Paradise Chicken
Chicken Almond Ding
Chicken with Oysters
Chicken with Pickled Ginger Sauce
Coconut Chicken
Cornish Hens with Soy Sauce
Cubed Chicken in Brown Bean Sauce
Green Onion Flowers
Lemon Chicken
Pressed Duck
Sesame Chicken with Fun See
Shredded Chicken with Bean Sprouts and Pea Pods
Sichuan Chicken with Cashews
Soy Sauce Chicken
Spicy Chicken with Broccoli
Spicy Chicken with Cabbage
Spicy Chicken with Celery
Stir-Fried Chicken Livers and Vegetables
Stir-Fried Chicken with Cucumbers
Walnut Chicken