Ingredients

1 pound chicken breasts, skinned and boned

4 fluid ounces groundnut oil

Batter

2 tablespoons white flour

1/2 teaspoon baking powder

1 ^1/2 teaspoons corn flour

1 egg

1/4 teaspoon salt

2 tablespoons water.

Lemon Sauce

2 tablespoons lemon juice

1 lemon, cut in thin slices

5 tablespoons rich chicken stock

1 teaspoon rice wine or dry sherry

1 tablespoon sugar

1 teaspoon salt

White pepper, to taste

1 teaspoon corn flour mixed with 1 teaspoon water

1 ^1/2 teaspoons sesame oil.

Directions

Beat the chicken breasts lightly between 2 pieces of plastic wrap. Combine batter ingredients: white flour, baking powder, corn flour, egg, salt, and water in medium bowl. Mix well. Add chicken breasts and coat thoroughly.

Heat the wok until hot and carefully add the oil. Fry the chicken breasts on medium heat until brown and crisp, about 2 minutes on each side. Drain chicken on paper towels.

Drain the wok and wipe clean. Combine the lemon sauce ingredients: lemon juice, lemon slices, chicken stock, rice wine or sherry, sugar, salt, white pepper, corn flour mixture, and sesame oil and mix well. Add to wok and simmer for 2 minutes. Meanwhile, cut the chicken into bite-size pieces and arrange on a serving plate.

Pour the sauce over the chicken and serve immediately.