Lee Lum'S Lemon Chicken - cooking recipe

Ingredients

CHICKEN
8 boneless skinless chicken breast halves
2 tablespoons light soy sauce
1/4 teaspoon sesame oil
1 teaspoon salt
1 tablespoon gin or 1 tablespoon vodka
3 egg whites, beaten until frothy
1 cup water chestnut flour (or powder)
peanut oil or salad oil (for frying)
LEMON SAUCE
3/4 cup sugar
1/2 cup rice vinegar
1 cup chicken broth (fresh or canned)
1 tablespoon cornstarch
2 tablespoons water
1 teaspoon msg (I always leave it out) (optional)
1 lemon (juice and grated rind)
3 small carrots, julienned
1/2 large green pepper, julienned
3 green onions, julienned
3 canned pineapple rings, drained & shredded (or about 1/2 cup shredded pineapple)
1 (1 ounce) bottle lemon extract
1/4 head iceberg lettuce, shredded

Preparation

Place the chicken breasts in a shallow dish.
Combine the soy sauce, sesame oil, salt and gin or vodka, and pour over the chicken; toss to coat and let sit for 30 minutes.
Preheat the oven to 200.
Beat the egg whites, drain the chicken (discarding the marinade), and toss to coat.
Pour the water-chestnut flour on a plate and dredge chicken completely in the flour.
Arrange the shredded lettuce attractively on a platter.
To cook the chicken, pour the peanut oil into a skillet (use an electric skillet if you have one) to a depth of 1/2 inch and heat to 350 degrees.
Add the chicken in batches, browning one side, then turning to brown the other; drain and keep warm in the oven if necessary.
Either while you're cooking the chicken or afterwards (while keeping the chicken warm), in a small saucepan, combine the sugar, rice vinegar, broth, the cornstarch dissolved in the 2 tablespoons water, the msg if desired, the lemon juice and the rind; bring to a boil and stir until thickened.
Carefully and neatly slice the chicken crosswise into 1\" slices, then using a large spatula, place attractively on top of the lettuce.
Add the vegetables and pineapple to the sauce; remove from the heat, stir in extract, pour over the chicken, and serve immediately.