Lemon Chicken Hunan Style (David)

3 large whole chicken breasts

vegetable oil

¼ cup flour

¼ cup water

1 egg

2 Tbs. cornstarch

2 Tbs. vegetable oil

1 tsp. salt

1 tsp. soy sauce

¼ tsp. baking soda

½ lemon, sliced

lemon sauce (see below)

Remove skin and bone from breasts, cut into halves. Heat oil (1 to 1½ inch depth in frying pan) to 360-degrees. Beat remaining ingredients except for sliced lemon & lemon sauce until smooth. Dip pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once (about 7 minutes). Drain on paper towel – keep warm. Repeat with remaining chicken pieces. Cut chicken crosswise into ½ inch slices. Arrange in a single layer on a heated platter. Pour lemon sauce over chicken, garnish with lemon slices.
Lemon Sauce

½cup water

½ tsp. grated lemon peel

¼ cup lemon juice

¼ cup honey

Tbs. catsup1 chicken bouillon cube

½ tsp. salt

1 clove garlic, chopped

1 Tbs. cornstarch

1 Tbs. water
heat ½ cup water, lemon peel, juice, honey, catsup, bouillon cube, salt, & garlic to boiling. Mix cornstarch with 1 Tbs. water, stir into sauce. Cook, stirring constantly, until thickened. About 30 seconds.