FOR THE fowl:
three 8-ounce skinless, boneless chicken breasts halves
1 ½ cups potato flour
½ teaspoon baking soda
1 ½ teaspoons salt
1 half of- 2 cups peanut oil
FOR THE SAUCE:
½ cup clean lemon juice
1 teaspoon lemon zest
½ cup sugar
1 teaspoon rice wine vinegar
½ teaspoon salt
1 heaping tablespoon cornstarch
Butterfly the bird breasts, then slice them lengthwise into 1/2-inch thick strips. reduce the strips in half of, region in a bowl and refrigerate.
In a medium bowl, beat the eggs till clean. regularly beat in half of cup of the potato flour. mix inside the baking soda and 1 teaspoon of the salt. cover and refrigerate for half-hour. region the closing potato flour in a bowl, season with the closing 1/2 teaspoon salt and set apart.
prepare the sauce: combine the lemon juice and zest, sugar, vinegar, salt and three/4 cup water in a saucepan and place over medium heat. In a bowl, stir collectively 1/2 cup of the sauce and the cornstarch. transfer this combination again to the pan. Simmer for 15 minutes.
place a wok over medium-high warmness and upload the oil. running in batches, cook dinner the chook: dredge a small portion of hen in the egg combination. Shake off excess egg from the chook and coat it in the seasoned potato flour. Shake again. lower the bird into the hot oil one piece at a time. prepare dinner till crisp, about 2 mins in keeping with aspect. Drain on paper towels. set up hen in a shallow bowl. Reheat the sauce and pour it over the hen.