SHERYL REYNOLDS-DECIE MASON-BILL GRAY-DENNY REYNOLDS

CHINESE LEMON CHICKEN

2 BONELESS CHICKEN BREAST

1 EGG

SALT AND PEPPER

¼ C FLOUR

¼ CUP CORNSTARCH

PEANUT OIL

LEMON SAUCE

PULL LOIN FROM BREAST (HALF CHICKEN LENGTHWISE) TO MAKE 4 PIECES.  HEAT OIL IN DEEP PAN.  DIP CHICKEN PARTS INTO MIXTURE OF BEATEN EGGA DN 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 CUP SUGAR

2/3 CUP WATER

2 TBSP. CORNSTARCH

ZEST FROM 1 LEMON

JUICE FROM SAME LEMON

¼ TSP. GARLIC POWDER

DASH WHITE PEPPER

1/8 TSP. TURMERIC POWDER

DASH SALT

1 TBSP.BUTTER

IN MEDIUM SAUCE PAN OVER LOW HEAT, MIX EVERTHING TOGETHER STIRRING CONSTANTLY COOK ABOUT 15 MINUTES OR UNTIL MIXTURE IS CLEAR AND THICKEN.  POUR OVER CHICKEN.  AFTER MAKING THE SAUCE FIRST AND PUIT A LID ON IT AND SET OFF THE HOT BURNER THEN COOK THE CHICKEN WHILE THE RICE IS BOILING.