Susan,IL (2:48:42 PM) :

This is a repost~~Tried & True

Lemon Chicken, Hunan Style
Recipe By : Betty Crocker

3 large whole chicken breasts (about 2 1/2 pounds)
Vegetable oil
1/4 cup all-purpose flour
1/4 cup water
1 egg
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon soy sauce
1/4 teaspoon baking soda
Lemon Sauce (below)
1/2 lemon, thinly sliced

Remove bones and skin from chicken; cut chicken into halves. Heat oil (1 to 1 1/2 inches) to 360°. Beat remaining ingredients except Lemon Sauce and lemon slices with hand beater until smooth. Dip chicken pieces one at a time into batter. Fry 2 pieces at a time until golden brown, turning once, about 7 minutes; drain. Repeat with remaining chicken.

Cut chicken crosswise into 1/2-inch slices; arrange in single layer on heated platter. Keep warm. Prepare Lemon Sauce; pour over chicken. Garnish with lemon slices. 6 servings.

Lemon Sauce

1/2 cup water
1/2 teaspoon grated lemon peel
1/4 cup lemon juice
1/4 cup honey
1 tablespoon catsup
1/2 teaspoon instant chicken bouillon
1/2 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon cornstarch
1 tablespoon cold water

Heat 1/2 cup water, the lemon peel, lemon juice, honey, catsup, bouillon, salt and garlic to boiling. Mix cornstarch and 1 tablespoon water; stir into sauce. Cook and stir until thickened, about 30 seconds.

Do-Ahead Tip: After frying chicken, cover and refrigerate no longer than 24 hours. Heat chicken on ungreased cookie sheet in 400° oven until hot, 10 to 12 minutes. Cut crosswise into 1/2-inch slices.

NUTRITION PER SERVING: Calories 430; Protein 42 g; Carbohydrate 21 g; Fat 20 g; Cholesterol 140 mg; Sodium 870 mg