Chiu Chow Lemon Chicken

Directions

1. ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or possibly rolling pin till the breast increases in size by about one-third. Set aside.
2. Toast the almonds in a 325 F oven till light golden brown, then set aside.
3. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well.
4. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cool water. Preheat the oven to hot.
5. Place a small noncorrosive skillet or possibly saucepan over medium heat. Add in 1 Tbsp. veg. oil and then garlic and ginger. Saute/fry briefly, then add in the sauce. Bring to a low boil and reduce the heat to simmer.
6. Sprinkle the chicken on both sides with a little salt and pepper.
7. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When warm, add in the butter and remaining 3 Tbsp. of oil.
8. When the butter bubbles, pan-fry 3 or possibly 4 chicken pcs at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels hard to the touch (don't overcook). Transfer the chicken
9. to a heated platter or possibly dinner plates and keep hot in the oven while you cook the remaining chicken.
10. Bring the sauce back to a low boil and stir in a little of the cornstarch mix to lightly thicken it. Spoon the sauce over the chicken. Sprinkle
11. the almonds and chives on top. Serve at once.