Craig Claibornes Lemon Chicken

• 4 whole chicken breasts, boned and skinned
• 2 tablespoons light soy sauce
• 1/4 teaspoon sesame oil
• 1 teaspoon salt
• 1 tablespoon gin or vodka
• 3 egg whites, beaten until frothy
• 1 cup water-chestnut flour or powder (available at Chinese grocery stores)
• Peanut or salad oil for frying
• 3/4 cup sugar
• 1/2 cup white vinegar
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon monosodium glutamate (optional)
• Grated zest and juice from 1 large lemon
• 3 small carrots, cut in julienne strips
• 1/2 large green pepper, cut in julienne strips
• 3 scallions, trimmed, cut in julienne strips
• 3 rings canned pineapple, drained and shredded
• 1 one-ounce bottle lemon extract
• 1/4 head iceberg lettuce, finely shredded

1. Place chicken in a shallow dish.
2. Combine soy sauce, sesame oil, salt and gin or vodka, and pour over chicken.
3. Toss to coat, and let sit for 30 minutes.
4. Drain chicken and discard marinade.
5. Add chicken pieces to beaten egg whites, and toss to coat.
6. Pour water-chestnut flour on a plate and dredge chicken in flour.
7. Preheat oven to 200 degrees.
8. Pour peanut oil in skillet one-half inch in depth, and heat to 350 degrees.
9. Add chicken in batches.
10. Brown one side, turn and brown other.
11. Drain.

chicken breasts, soy sauce, sesame oil, salt, vodka, egg whites, water, peanut, sugar, white vinegar, chicken broth, cornstarch, glutamate, lemon, carrots, green pepper, scallions, pineapple, lemon extract

Taken from cooking.nytimes.com/recipes/12056 (may not work)