Hunan Lemon Chicken

Ingredients

• 6 boneless, skinless chicken breasts
• Vegetable or Canola oil for frying
• 1/4 cup flour
• 1/4 cup water
• 1 egg
• 2 tablespoons cornstarch
• 2 tablespoons vegetable or canola oil
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon baking soda
• LEMON SAUCE:
• 1/2 cup water
• 1/2 teaspoon grated lemon peel
• 1/4 cup lemon juice
• 1/4 cup honey
• 1 tablespoon catsup
• 1/2 teaspoon instant granulated chicken bouillon
• 1/2 teaspoon salt
• 1 clove garlic, finely chopped
• 1 tablespoon cold water
• 1 tablespoon cornstarch

Directions

1. Heat oil (about 1''-2'') to 360 degrees F. Beat remaining ingredients in chicken list until smooth. Dip chicken pieces one at a time into batter. Fry 2-3 pieces at a time until golden brown, turning once, about 7 minutes. Remove to paper towels and repeat with remaining chicken. Cut chicken crosswise into 1/2'' slices. Arrange in single layer on a warm platter and keep warm. Prepare lemon sauce and pour over chicken. Garnish with lemon slices.
2. LEMON SAUCE PREPARATION:
3. Heat 1/2 cup water, lemon peel and lemon juice, honey, catsup, bouillon, salt and garlic to boiling. Mix 1 tablespoon cornstarch into 1 tablespoon COLD water. Stir into sauce. Cook and stir until thickened, about 30 seconds. Garnish with lemon slices.