Lemon Chicken Kwok Wah Kung, Uncle Tai's Hunan Yuan

• 1 3/4-pound chicken breast, trimmed of fat and membrane, washed and dried thoroughly, and cut into 4 pieces
• 3 1/2 cups peanut oil
• 4 slices fresh lemon for garnish
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 cup cornstarch
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon peanut oil
• 1 cup water ( 1/2 cup additional if batter is too thick)
• 1 cup water
• 1/2 cup lemonade
• 1 teaspoon lemon extract
• 1/2 cup sugar
• 5 teaspoons white vinegar
• 3 tablespoons corstarch (mixed with 5 tablespoons water)
• 3 tablespoons peanut oil

1. Mix batter ingredients.
2. Heat oil in wok to 350 degrees.
3. Coat chicken breasts thoroughly with batter and lower gently into oil.
4. Deep-fry for 7 minutes until golden brown.
5. As chicken is frying, put all sauce ingredients except peanut oil into saucepan.
6. Bring to boil, stirring, until sauce thickens.
7. Lower heat, add oil and stir until smooth.
8. Keep warm.
9. Remove chicken breasts from the wok, drain, place on a serving dish and pour sauce over.
10. Garnish.

chicken, peanut oil, flour, baking powder, cornstarch, egg, salt, peanut oil, water, water, lemonade, lemon, sugar, white vinegar, corstarch, peanut oil

Taken from cooking.nytimes.com/recipes/5837 (may not work)