Instructions: 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 350 degrees F

(175 degrees 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.