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Crispy Chicken With Lemon Sauce

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      Title: CRISPY CHICKEN WITH LEMON SAUCE
 Categories: Poultry, Chinese, Main dish
      Yield: 4 Servings
 
      1    (3 1/2-lb) chicken
           Chicken stock or water
           Oil
      3    Lemons; juiced. Reserving:
      1    -Squeezed lemon half
    1/2 c  Sugar
    1/2 c  Water
      1 tb Soy sauce
      2 tb Cornstarch
           Lemon peel triangles (opt.)
 
  Cook chicken in simmering chicken stock to almost cover until nearly
  tender, about 20 minutes. Remove and suspend over bowl to dry at room
  temperature at least 4 hours, or until chicken is thoroughly cooled.
  Heat enough oil to 350F in wok to deep-fry whole chicken. Add chicken
  and fry 20 minutes, turning until golden on all sides. Meanwhile,
  combine lemon juice with squeezed lemon half, sugar and water in
  saucepan. Bring to boil and simmer 2 to 3 minutes until sugar is
  dissolved. Add 2 teaspoons oil and soy sauce. Remove from heat and
  set aside. Split chicken in halves down back and cut into serving
  pieces. Reassemble on serving platter and garnish with triangles of
  lemon peel which have been cut with serrated knife, if desired. Bring
  reserved lemon sauce to boil again. Mix cornstarch with small amount
  of cold water to make paste and stir into lemon sauce. Cook,
  stirring, until thickened slightly. Spoon over chicken pieces.
  
  Created by: The Mandarin, Beverly Hills
  
  (C) 1992 The Los Angeles Times
 
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