Crispy Chicken With Lemon Sauce

Directions

1. Cook chicken in simmering chicken stock to almost cover till nearly tender, about 20 min. Remove and suspend over bowl to dry at room temperature at least 4 hrs, or possibly till chicken is thoroughly cooled.
2. Heat sufficient oil to 350F in wok to deep-fry whole chicken. Add in chicken and fry 20 min, turning till golden brown on all sides. Meanwhile, combine lemon juice with squeezed lemon half, sugar and water in saucepan. Bring to boil and simmer 2 to 3 min till sugar is dissolved. Add in 2 tsp. oil and soy sauce. Remove from heat and set aside. Split chicken in halves down back and cut into serving pcs. Reassemble on serving platter and garnish with triangles of lemon peel that have been cut with serrated knife, if you like. Bring reserved lemon sauce to boil again. Mix cornstarch with small amount of cool water to make paste and stir into lemon sauce. Cook, stirring, till thickened slightly. Spoon over chicken pcs.