Chinese Lemon Chicken
serves 4

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Chinese Lemon Chicken
A wonderful sweet and sour sauce made with lemon and honey. This is definitely as good as any Chinese chicken you have had. The batter is light and airy and the chicken incredibly moist. 
2 chicken breasts, bones and skin removed
1/4 cup canola oil
Batter
1/2 cup flour
1/4 cup cornstarch
1/2 teaspoon baking soda
2 teaspoon low sodium soy sauce
1/2 cup water
1/4 cup canola oil
2 egg
Sauce
1/2 cup water
1/4 cup fresh lemon juice (about 1 large lemon)
2 cloves chopped garlic
1/4 cup honey
1 tablespoon ketchup
1/2 teaspoon grated lemon peel
1/2 teaspoon low sodium chicken bouillon
1 tablespoon cornstarch
1 tablespoon water
  1. Cut chicken into 1-inch cubes.
  2. In a medium size bowl combine all the batter ingredients. Mix with a hand held mixer until smooth.
  3. Fold chicken cubes into the batter. Stir well so all pieces are completely coated with batter.
  4. Heat 1/4 cup oil in a large skillet or wok. Pre-heat oven to 400 degrees.
  5. Place batter coated chicken pieces in hot oil, leaving space between each piece of chicken.
  6. Cook about 5-7 minutes, turning over halfway through cooking time. Chicken should be golden on the outside and no longer pink inside.
  7. Place cooked chicken on a baking sheet and keep warm while cooking the rest of the chicken pieces.
  8. Repeat step 6 and 7 until all chicken pieces are cooked.
  9. In a small saucepan over medium heat, combine all sauce ingredients except the cornstarch and 1 tablespoon water. Simmer 10 minutes or more.
  10. In a small cup or bowl mix 1 tablespoon cornstarch and 1 tablespoon water. Pour into lemon sauce, stirring until thickened.
  11. When sauce is ready, remove the chicken from oven. Place the chicken on a serving platter, drizzle lemon sauce over cooked chicken. 
Calories 543, Fat 30.35g, 140.5mg, Sodium 401.5mg
Carbohydrates 41.8g, Fiber 0.7g, Sugars 18.9g, Protein 27.9