lemon chicken

CHINESE LEMON CHICKEN

2 boneless chicken breast1 eggSalt and pepper1/4 c. flour1/4 c. cornstarchPeanut oilLemon sauce
Pull loin from breast (half chicken lengthwise) to make 4 pieces. Heat oil in deep pan. Dip chicken parts into mixture of beaten egg and salt and pepper. Mix together flour and cornstarch. Dip egg batter chicken to coat. Deep fry in hot oil until browned. Drain, place on heat proof platter, pour hot lemon sauce over. Serves with rice.
LEMON SAUCE:
1 c. sugar2/3 c. water2 tbsp. cornstarchZest from 1 lemonJuice from same lemon1/4 tsp. ginger1/4 tsp. garlic powderDash white pepper1/8 tsp. turmeric powderDash salt1 tbsp. butter
In medium saucepan over low heat, mix everything together stirring constantly cook about 15 minutes or until mixture is clear and thicken. Pour over chicken. I make the sauce first and put a lid on it and set off the hot burner then cook the chicken while the rice is boiling.