Directions: |
Directions:Combine flour, salt and pepper in a medium bowl, whisk to mix everything well. Cut chicken breast crosswise and on the diagonal to make wide thin pieces. Dip each piece of chicken into the flour to coat it well, and then gently shake off any excess. Arrange floured chicken pieces on a large plate, and set it by the stove.
To make the lemon sauce: Combine the water and cornstarch in a small bowl, and stir well. In a medium saucepan combine the chicken stock, sugar, ginger, soy sauce and salt. Bring to a gentle boil over medium heat, and stir to dissolve the sugar and salt, and mix well. Stir in the lemon juice, and as soon as the sauce is boiling gently again, add the cornstarch. Cook, stirring often, as the sauce turns cloudy, then clear, and thickens to a shiny, glossy state, about 1 minute. Remove from the heat, cover, and keep warm while you prepare the chicken.
To cook the chicken, heat the oil in a large, deep skillet over medium-high heat, until a pinch of flour dropped into the oil blossoms at once. Place pieces of chicken in the oil (they should sizzle immediately), leaving a little room between so you can turn them easily and avoid crowding the pan.
Cook until golden brown, 1 to 2 minutes. turn and cook on the other side until golden and crisp, and cooked through, and then transfer cooked chicken pieces to a serving platter as they are done. Cook the remaining chicken in the same way.
Pour the hot lemon sauce over the chicken, sprinkle with green onion and serve hot.
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