Instructions: Marinate chicken in juice of one or more lemons. (Gets rid of supermarket"

flavor. )Put a generous amount of cornstarch in a bowl and add a few pieces of chicken at a time. Toss them around to get them thoroughly coated. Set an oven-proof platter in the oven on a low temperature (maybe 200 to 225)

to receive each batch of chicken pieces after you fry and dip them. Prepare sauce with the asterisked items. Fry about 1/2 cup of chicken pieces at a time in oil preheated to the proper frying temperature. (I used a Fry Daddy. ) Remove the crisp pieces with a slotted spoon and let them drain.

They dont get very brown; if you wait for them to brown theyll overcook!). Dip immediately in the prepared sauce. Serve after miso soup with sticky white oriental rice, kimchee (if you dareuifs red hot fermented Korean-style cabbage) and jasmine tea.

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