Instructions: Preparation: Pull chicken skin from breasts, then carefully pull meat from breast bone, keeping meat intact. Thin inner filet will come off separately. Cut meat across the grain into strips about 3/4" wide by 1 1/2" long. Put water chestnut powder in bowl large enough to hold chicken, & deep enough to keep powder from flying around. Add chicken pieces a few at a time, tossing gently to thoroughly coat each piece; they should be entirely white. Leave them in bowl while you prepare sauce. Sauce: In small saucepan, mix prepared lemon sauce (we suggest Mee Chun brand from Hong Kong), water & sugar. Bring to boil; reduce heat & simmer for 2 minutes. Just before serving, thicken with cornstarch paste to consistency of a fudge sauce. Deep-frying: In deep-fryer or wok, slowly heat oil to deep-frying temperature. (Dont let oil smoke.) Test with piece of chicken: it should reach a medium brown in about 35 seconds. Fry chicken in batches of 5-6 pieces at a time; drain. Place on serving plate, keeping warm until ready to serve. Pour lemon sauce over chicken at last minute.

Serves 4

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.