Ning Mon Gai (Lemon thicken)
from Paul Winalski

2 whole boned chicken breasts ( 4 cutlets )
oil for deep frying
1 scallion (split and cut into 2" lengths
2 lemons, thinly sliced
4-5 lettuce leaves (in 1/4" slices)

marinade:
1 tsp salt
1 TBS lt soy sauce

sauce:
1 TBS cornstarch
1 cup chicken broth
3 TBS white sugar

batter:
1/2 c.  flour
2 PBS cornstarch
1/4 tsp baking powder
1/8 tsp baking soda
1/2 cup water
1/4 tsp salt
1/4 tsp brown sugar 

Cut breasts in half and remove skin.   Marinate l5 min.

Blend 1 TBS cornstarch and 1 TBS broth to form a paste.
Add remaining broth and sugar to form the sauce.
Blend and set aside.

Mix batter with wire wisk.    Set aside.

Heat 2 cups oil in.wok or deep fryer to about 365 degrees F.
When hot, blend 1 TBS of the oil into the batter.

Coat chicken pieces in batter.
Deep-fry 2 at a time for 6 min or until golden brown.
Keep pieces warm in 250-300 degree F oven.

Put 2 TBS of frying oil in small saucepan.
Heat to 200-250 degrees F.     
Stir-fry scallions for 1 min.

Add lemon slices, stir fry 30 sec.

Add sauce and stir until it thickens and forms a relatively clear glaze.

Cut chicken into 3/4" x 2" pieces.
Arrange on bed of lettuce on a platter.  
Pour sauce over all and serve.

( We keep the sauce separate, in case there is any chicken left over. )