Lemon Chicken

Directions

1. 1
   The batter should be about as thick as pancake batter, or just a little thicker.
2. 2
   Dip chicken in batter and refrigerate for 10- 15 minutes (This will help the batter to adhere).
3. 3
   Double deep fry the chicken, allowing at least 20 minutes between steps.
4. 4
   (This is done to insure that you get a crispy, golden brown coating while the chicken cooks all the way through.
5. 5
   The oil should be approximately 350 degrees F for the first frying and about 375 degrees F for the second).
6. 6
   Blot on paper towels to remove excess grease.
7. 7
   When ready to add sauce, slice and put chicken on a serving platter lined with lettuce leaves and garnished with some cherry tomatoes.
8. 8
   For the sauce: heat about a teaspoon of vegetable oil in a skillet (preferably a heavy one- like cast iron or Calphalon); stir in scallion until it sizzles, about 30 seconds.
9. 9
   Add lemon slices & stir 1 minute until sizzling.
10. 10
    Add chicken stock, salt, and sugar.
11. 11
    Stir in cornstarch.
12. 12
    cook 5 minutes to thicken.
13. 13
    Pour over sliced chicken.
14. 14
    *Be careful not to burn or overcook the lemon or it will turn very bitter.